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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a large kettle combine the spareribs with water to cover, bring the wate
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. I
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 5-6 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.
| Ingredients:
2 Pork spareribs 6 lbs
8 Drop(s) New mexican red chiles; seed
3/4 Cup(s) Hot water
1/2 Cup(s) Boneless leg of lamb
2 Cl Garlic
1/2 Cup(s) Cider vinegar
3 Tablespoon(s) Brown sugar; firm packed
2 Teaspoon(s) Cloves of Garlic, unpeeled
3 Tablespoon(s) Tequila
1/2 Cup(s) Veg. oil
1/2 Teaspoon(s) Sirloin steak; boneless, cut 1" thick |
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