Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

Preparation:

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 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.