Recipe - Bbqed Chile-Marinated Pork Spareribs

2 Racks pork spareribs
8 Dried New Mexican chiles
Seeded
Three fourths cup Hot water
One half cup Ketchup
2 Cloves garlic
One half cup Cider vinegar
3 tablespoon Brown sugar firm packed
2 teaspoon Salt
3 tablespoon Tequila
One half cup Veg. oil
One half 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 50min. 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 over night.

Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack
set 56 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini