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Tomatoe Sauce for Spareribs




Source of Recipe


Mexico


List of Ingredients




4-6 large firm tomatoes (that have not been refrigerated)
Anaheim chilies, roasted and peeled (enough to stuff tomatoes)
3 T dark agave syrup (or 1 of molasses and 2 brown sugar)
dried thyme to taste
1-2 T lime juice
ribs
water

Recipe



Scoop out the tomatoes, and reserve. Cut the chilies up and stuff into the tomatoes. Place tomatoes in a baking dish with sides. Add water to halfway up the sides of tomatoes. Bake half an hour at 300 degrees F. Cool tomatoes and remove the chilies. Reserve. Pulp the tomatoes and reserved centers. Add remaining ingredients except, chilies, ribs and water. Stir well. This is your marinade. Marinate the ribs for up to 8 hours. Remove the ribs and simmer the marinade with 2 cups water. Reduce the sauce by about 1 cup. Lay ribs on a rack above the marinade, and baste with the marinade. Bake at 300 degrees F., Basting frequently, until most of the marinade is clinging to the ribs, and the ribs are tender.
The recipe does not call for it, but I like to put the reserved chilies at the ends of the roasting pan, in the sauce, undisturbed, and serve with the ribs. the recipe says toss them. (God forbid)

Var;
Use this sauce for any small ribs, such as lamb or goat.