Barbequed Chile Marinated Pork Spareribs
Ingredients
2 racks pork spareribs
3 Tbsp. brown sugar firm packed
8 dried new mexican chilies
seeded 3 Tbsp. tequila
3/4 C. hot water
1/2 C. veg. oil
1/2 C. ketchup
1/2 tsp. cumin
2 cloves garlic
1/8 tsp. allspice
1/2 C. cider vinegar
Cooking Instructions
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 minutes Drain the ribs well and pat them dry. While the ribs are simmering, in a blender puree the chilies, water, ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. 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 over night. Let the ribs stand at room temperature for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 minutes on each side In a small saucepan simmer the reserved chili sauce for 3 minutes and serve it with the ribs.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)