Bbqed Chile-marinated Pork Spareribs

Properties of the divine decrees. They are: 1. Eternal – To suppose any of [God’s decrees] to be made in time, is to suppose that some new occasion has occurred, some unforeseen event or combination of circumstances has arisen, which has induced the Most High to form a new resolution. 2. Wise – Wisdom is shown in the selection of the best possible ends and of the fittest means of accomplishing them. That this character belongs to the decrees of God is evident from what we know of them. They are disclosed to us by their execution, and every proof of wisdom in the works of God is a proof of the wisdom of the plan, in conformity to which they are performed. 3. Free – God was alone when He made His decrees, and His determinations were influenced by no external cause. He was free to decree or not to decree, and to decree one thing and not another. This liberty we must ascribe to Him who is supreme, independent, and sovereign in all His doings 4. Unconditional – The execution of them is not suspended upon any condition which may, or may not be, performed. In every instance where God has decreed an end, He has also decreed every means to that end.

A.W. Pink

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

A Message from our Provider:

“God makes it, we mess it”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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