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10 hours
Prep: 50 minutes
Cook: 12 minutes
358 calories per serving view nutrition facts
2 racks
suggest servings
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| 2 | racks | pork spareribs | |
| 8 | each | dried red chiles | new mexican, seeded |
| 3/4 | cup | water | hot |
| 1/2 | cup | ketchup | |
| 2 | cloves | garlic | |
| 1/2 | cup | cider vinegar | |
| 3 | tablespoons | brown sugar | firmly packed |
| 2 | teaspoons | salt | |
| 3 | tablespoons | tequila | |
| 1/2 | cup | vegetable oil | |
| 1/2 | teaspoon | cumin | |
| 1/8 | teaspoon | allspice |
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 puree 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.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 4.0g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1522mg | 63% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 0.0g | 1% |
| Sugars 17.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 6% | Vitamin C | 10% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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