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Prep Time: 720 Minutes Cook Time: 3 Minutes |
Ready In: 723 Minutes Servings: 5 |
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Got this recipe in a newsletter from the national honey board - which is awesome timing, because ribs are on sale this week! Preparation time is overnight marinating. Ingredients:
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 |
Directions:
1. 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.
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