Tequila Barbecued Spareribs

Fiesta-perfect barbecued spareribs.

Recipe Ingredients:

6 pounds pork spareribs, fat trimmed
Salt and freshly ground pepper to taste

Tequila Barbecue Sauce:
1 (12-ounce) can frozen pineapple juice concentrate
1 (6-ounce) can tomato paste
1 cup tequila
1/4 cup lemon juice
2 tablespoons distilled white vinegar
1 tablespoon finely minced garlic
1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce

Cooking Directions:

1. Rinse ribs and pat dry. Arrange in a single layer in two 11 x 17-inch baking pans and season with salt and pepper. Add 3/4 cup water, cover tightly with foil.
2. Bake in a 425°F (220°C) oven until meat is tender when pierced, about 40 to 50 minutes. Lift ribs out. (Skim and discard fat and save juices for other uses or discard.)
3. Place ribs on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill; close lid on gas grill. Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total.
4. Baste tops of ribs generously with Tequila Barbecue Sauce; turn over and brown, 4 to 5 minutes. Baste other sides of ribs generously with sauce; turn over and brown, 4 to 5 minutes.
5. Transfer ribs to a board; cut between ribs and serve with additional Tequila Barbecue Sauce on the side, as desired.
6. For Tequila Barbecue Sauce: In a 4 to 5-quart saucepan, combine the pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili or hot sauce. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, or refrigerate, covered tightly, for up to 2 weeks, or freeze. Makes 2 cups.

Makes 6 to 8 servings.