New Mexican Chile-Marinated Pork Spareribs

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 temperature. for 1 hour and grill them on an oiled rack set 5 to 6 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.