BBQed Chile-Marinated Pork Spareribs

      2    Racks pork spareribs                3 tb Brown sugar -- firm packed
      8    Dried New Mexican chilis            2 ts Salt
           Seeded                              3 tb Tequila
    3/4 c  Hot water                         1/2 c  Veg. oil
    1/2 c  Ketchup                           1/2 ts Cumin
      2    Cloves garlic                     1/8 ts Allspice
    1/2 c  Cider vinegar

  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 min. Drain the ribs well and pat them dry.

  While the ribs are simmering, in a blender puree the chilis, 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 chili sauce for 3 min. and serve it with the ribs.