The sauce for these grilled spareribs has a nice kick to it.
2 to 3 dried chipotle chiles
1/4 cup vegetable oil
1/2 cup finely chopped onion
1 tbsp. light or dark brown sugar
1 tsp. cinnamon
1 tsp. ground cumin
1 tsp. salt
1 cup tomato sauce
2 tbsp. fresh lemon juice
2 to 2 1/2 lb. spareribs, whole rack or separate
1. Soak the chipotles in 1 cup hot water for 20 minutes or until soft. Slit open and scrape away the seeds and membrane. Chop the chiles finely and set aside.
2. Prehat a grill to medium heat.
3. In a large skillet, heat oil over medium-high heat. Add chipotles and onion and cook, stirring, for 2 minutes. Reduce the heat to medium and stir in brown sugar, cinnamon, cumin, and salt. Stir in tomato sauce and lemon juice, and cook, uncovered, for 7 to 8 minutes. As the mixture thickens, stir in 1 to 2 tablespoons of water as needed; remove from heat. Pour half the marinade in a small bowl and set aside for dipping sauce. Take the other half of the marinade out to the grill to use as a baste.
4. Wrap ribs in foil, place on the grill, cover, and cook for 45 minutes to 1 hour. Remove foil and char the ribs for 8 to 10 minutes on each side. Brush with the baste during the last 5 minutes of grilling. Serve ribs with the reserved dipping sauce.