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Add a photoServings: 6
Ingredients
- 2 x Racks pork spareribs
- 8 x Dry New Mexican chiles Seeded
- 3/4 c. Warm water
- 1/2 c. Ketchup
- 2 x Cloves garlic
- 1/2 c. Cider vinegar
- 3 Tbsp. Brown sugar -- hard packed
- 2 tsp Salt
- 3 Tbsp. Tequila
- 1/2 c. Veg. oil
- 1/2 tsp Cumin
- 1/8 tsp Allspice
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 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 possibly 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 hrs or possibly 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 minutes. on each side In a small saucepan simmer the reserved chile sauce for 3 minutes. and serve it with the ribs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 407g | |
| Recipe makes 6 servings | |
| Calories 1067 | |
| Calories from Fat 800 | 75% |
| Total Fat 89.09g | 111% |
| Saturated Fat 24.15g | 97% |
| Trans Fat 1.13g | |
| Cholesterol 242mg | 81% |
| Sodium 1248mg | 52% |
| Potassium 840mg | 24% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 11.32g | 8% |
| Protein 47.26g | 76% |
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