Bc's Basil-Lemon Marinade
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 tb Brown sugar -- firm packed
2 ts Salt
3 tb Tequila
1/2 c Veg. oil
1/2 ts Cumin
1/8 ts Allspice
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 tb Brown sugar -- firm packed
2 ts Salt
3 tb Tequila
1/2 c Veg. oil
1/2 ts Cumin
1/8 ts Allspice
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
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