Ingredients
2 racks pork spareribs
8 dried new mexican chiles
1 seeded
3/4 cup hot water
1/2 cup ketchup
2 cloves garlic
1/2 cup cider vinegar
3 tbsp brown sugar -- firm packed
2 tsp salt
3 tbsp tequila
1/2 cup veg. oil
1/2 tsp cumin
1/8 tsp allspice
Directions
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.
Servings: 6 servings
Bbqed Chile-Marinated Pork Spareribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Mexican
The History of Recipes
We can trace the history of meal recipes way back into ancient history, at least as far back as the Egyptians, and possibly even further. However, sadly, these old records were just basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered, according to academics is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Later on, in Roman times around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius describes how the meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs used many spices, including many that are still in use today such as bay, rue and dill. For the next few years, the rich families of Europe competed to serve up the best banquets, and consequentially chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that haute cuisine and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and recording popular recipes of the day. By the advent of the twentieth century, recipe books were highly popular due to better eduction, more spare time and having more disposable income. The introduction of the TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Bbqed Chile Marinated Pork Spareribs recipe.
