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Categories:
pepper chili powder rack pork baby back ribs tequila Triple Sec margarita mix lime juice orange juice coarse salt brown sugar paprika ground cumin salt onion powder garlic salt cayenne pepper lime orange honey
Viewed: 61 - Published at: 2 years agoIngredients
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 rack pork baby back ribs, 3 to 3-1/2 lbs
- 2 cups tequila
- 1 cup triple sec
- 1 cup margarita mix
- 1/2 cup sweetened lime juice
- 3 limes, juice of
- 1/2 cup orange juice
- 1 tablespoon coarse salt
- 2 teaspoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 1 lime, zest of
- 1/2 orange, zest of
- 2/3 cup honey
Method
- Place tequila, triple sec, margarita mix, sweetened and unsweetened lime juice, orange juice and salt in a large shallow casserole dish. Add ribs; cover and refrigerate overnight making sure ribs are submerged. Stir together all seasonings in a small bowl. Remove ribs from marinade and rub 3/4 of the seasoning mixture over the surface. Place on a temperature-controlled grill or on a baking sheet and cook at 225°F until meat is tender and starts to fall off the bone, about 2 to 3 hours. While ribs are cooking, place marinade in a saucepan. Cook until reduced to about 1-3/4 cups. Let cool, then add honey, zests and remaining seasoning mix. Add more honey if mixture needs to be thicker or sweeter. Use half the marinade as a mop sauce while the ribs are cooking , and pour the remaining sauce over the ribs just before serving.
