2.00 Racks

8.00 Dried

Seeded 0.75 c Hot water

0.50 c Ketchup

2.00 Cloves garlic

0.50 c Cider vinegar

3.00 tb Brown sugar -- firm packed

2.00 ts Salt

3.00 tb Tequila

0.50 c Veg. oil

0.50 ts Cumin

0.13 ts Allspice

Pork spareribs New mexican red chiles --

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 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.

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