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