New Mexican Chile-Marinated Pork Spareribs

• 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

1. 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.
2. Drain the ribs well and pat them dry.
3. While the ribs are simmering, in a blender puree the chiles, water, ketchup, garlic, vinegar, brown sugar, salt, tequila.
4. oil, cumin and the allspice.
5. 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.
6. Let the ribs stand at room temperature.
7. for 1 hour and grill them on an oiled rack set 5 to 6 over heat source for 6 min.
8. on each side.
9. In a small saucepan simmer the reserved chile sauce for 3 min.
10. and serve it with the ribs.

pork ribs, water, ketchup, garlic, apple cider vinegar, brown sugar, salt, tequila, vegetable oil, cumin, allspice

Taken from recipeland.com/recipe/v/new-mexican-chile-marinated-por-33735 (may not work)