Chile-Marinated Pork Spareribs
April 29, 2019
Ingredients
- 2 racks pork spareribs
- 8 dried new Mexican chilies seeded
- 3/4 cup hot water
- 1/2 cup ketchup
- 2 centiliters garlic
- 1/2 cup cider vinegar
- 3 tablespoons brown sugar
- firm packed
- 2 teaspoons salt
- 3 tablespoons tequila
- 1/2 cup vegetable oil
- 1/2 teaspoon cumin
- 1/8 teaspoon allspice
Directions
- Step 1 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.
- Step 2 Drain the ribs well and pat them dry.
- Step 3 While the ribs are simmering, in a blender puree the chilies, water, ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice.
- Step 4 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.
- Step 5 Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack set 5-6 over heat source for 6 min. on each side
- Step 6 In a small saucepan simmer the reserved chili sauce for 3 min. and serve it with the ribs.