Pork Spareribs in Mexican Barbeque Sauce
4 lbs. country-style
Mexican Barbeque Sauce:
1 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped
1-1/2 tsp. salt
2 large tomatoes, peeled, cut up
2 Tbsp. chili powder
2 Tbsp. sugar
1/4 cup vinegar
1/3 cup olive oil
1/4 cup beer
Heat oil in saucepan. Sauté onion until lightly browned. Add garlic,
chili, salt and tomatoes; simmer until mixture thickens. Add
remaining sauce ingredients; cook 8 minutes, stirring constantly.
Marinate spareribs in sauce in the refrigerator several hours before
grilling (if possible).
Remove ribs from sauce; set aside a small amount of sauce for
basting during the first part of cooking.
Bring the remaining sauce to a boil, and simmer several minutes.
Grill the ribs over hot charcoal or under the broiler, basting
periodically with sauce (use the boiled sauce for the last half of
cooking - you don't want any raw pork cooties on your food!!), until
tender, well-browned and crusty.
Pour extra (boiled) sauce on ribs before serving.
Makes 6 to 8 servings.