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Categories:
pork ribs water ketchup garlic apple cider vinegar brown sugar salt tequila vegetable oil cumin allspice
Viewed: 44 - Published at: 7 years agoIngredients
- 2 pounds pork ribs 2 racks
- 8 each new mexico chile seeded
- 3/4 cup water hot
- 1/2 cup ketchup
- 2 each garlic cloves
- 1/2 cup apple cider vinegar
- 3 tablespoons brown sugar firm packed
- 2 teaspoons salt
- 3 tablespoons tequila
- 1/2 cup vegetable oil
- 1/2 teaspoon cumin
- 18 teaspoon allspice
Method
- 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 50 min.
- 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 overnight.
- Let the ribs stand at room temperature.
- for 1 hour and grill them on an oiled rack set 5 to 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.
