Bbq Chile-Marinated Pork Spareribs
Yield
2 racksPrep
50 minCook
12 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | racks |
pork ribs
|
*
|
| 8 | each |
dried red chiles
new mexican, seeded |
* |
| ¾ | cup |
water
hot |
|
| ½ | cup |
ketchup
|
|
| 2 | cloves |
garlic
|
|
| ½ | cup |
apple cider vinegar
|
|
| 3 | tablespoons |
brown sugar
firmly packed |
|
| 2 | teaspoons |
salt
|
|
| 3 | tablespoons |
tequila
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
cumin
|
|
| ⅛ | teaspoon |
allspice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | racks |
pork ribs
|
*
|
| 8 | each |
dried red chiles
new mexican, seeded |
* |
| 177 | ml |
water
hot |
|
| 118 | ml |
ketchup
|
|
| 2 | cloves |
garlic
|
|
| 118 | ml |
apple cider vinegar
|
|
| 45 | ml |
brown sugar
firmly packed |
|
| 1E+1 | ml |
salt
|
|
| 45 | ml |
tequila
|
|
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
cumin
|
|
| 0.6 | ml |
allspice
|
|
Directions
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.
Drain the ribs well and pat them dry.
While the ribs are simmering, in a blender purée the chiles, 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 overnight.
Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack set over heat source for 6 min. on each side.
In a small saucepan simmer the reserved chile sauce for 3 min. and serve it with the ribs.
