glazed spareribs with homemade chile sauce... 2 hours

the goods:

5 ancho chiles, stemmed and seeded
4 jalapenos, stemmed, seeded, and quartered
4 garlic cloves, roughly chopped
4 tablespoons dark-brown sugar
3 tablespoons unsulfured molasses
3/4 cup ketchup
1/3 cup cider vinegar
1/2 cup fresh orange juice
3 pounds pork spareribs

In a small saucepan over medium-high, cover ancho chiles with water and simmer until chiles are soft, 5 to 6 minutes. Drain and transfer to a blender with jalapenos, garlic, sugar, molasses, ketchup, vinegar, and orange juice. Blend until mixture is smooth and season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 5 days.)

In a large pot, cover spareribs with water and bring to a boil over medium. Reduce heat and simmer until tender, 1 and 1/2 hours. Drain and grill ribs over indirect heat, brushing with sauce and flipping every 4 minutes, until ribs are browned, about 15 minutes.