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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)