Bbqed Chile-marinated Pork Spareribs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Bbq sauces, Pork | 6 | Servings |
INGREDIENTS
| 2 | Racks pork spareribs | |
| 8 | Dried New Mexican chiles | |
| Seeded | ||
| 3/4 | c | Hot water |
| 1/2 | c | Ketchup |
| 2 | Cloves garlic | |
| 1/2 | c | Cider vinegar |
| 3 | T | Brown sugar, firm packed |
| 2 | t | Salt |
| 3 | T | Tequila |
| 1/2 | c | Veg. oil |
| 1/2 | t | Cumin |
| 1/8 | t | Allspice |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 960.9mg
Potassium: 94.8mg
Carbohydrates: 12.6g
Fiber: <1g
Sugar: 11.1g
Protein: <1g