New Mexican Chile-Marinated Pork Spareribs

1. 1

   In a large kettle combine the spareribs with water to cover, bring the water to a boil and simmer the ribs skimming the froth as necessary, for about 50 min.

2. 2

   Drain the ribs well and pat them dry.

3. 3

   While the ribs are simmering, in a blender puree the chiles, water, ketchup, garlic, vinegar, brown sugar, salt, tequila.

4. 4

   oil, cumin and the allspice.

5. 5

   In a jelly roll pan or on a tray coat the ribs generously with some of the chili sauce, reserving the remaining sauce in a small bowl, covered with plastic wrap and chilled for a least 8 hours or overnight.

6. 6

   Let the ribs stand at room temperature.

7. 7

   for 1 hour and grill them on an oiled rack set 5 to 6 over heat source for 6 min.

8. 8

   on each side.

9. 9

   In a small saucepan simmer the reserved chile sauce for 3 min.

10. 10

    and serve it with the ribs.

* Per serving · 4 servings · Values may vary.

No additional tips available.