Chile Marinated Pork Spareribs

2 racks pork spareribs (6 lbs)
8 dried new Mexican red chiles -- seeded
3/4 cup hot water
1/2 cup ketchup
2 cloves garlic
1/2 cup cider vinegar
3 tablespoons brown sugar -- firm packed
2 teaspoons salt
3 tablespoons tequila
1/2 cup veg. oil
1/2 teaspoon cumin
1/8 teaspoon 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 50 minutes. 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 minutes on each side In a small saucepan simmer the reserved chile sauce for 3 minutes and serve it with the ribs.

Serves 6.