Margarita glazed baby back ribs

Lynnda Cloutier


Everyone's a fan of eating ribs with a dipping sauce, the sauce adds an extra burst of flavor. In this recipe, the marinade is turned into both a glaze and a dipping sauce for the ribs. Tequila and fresh citrus are a great combo in margaritas and also with pork ribs. The tequila's bite and the acidic orange and lime juices cut through the rich fatty meat.Source unknown

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for the marinade and ribs:
1/3 cup fresh orange juice, from one medium orange
1/4 cup fresh lime juice from two medium limes
1/4 cup silver tequila, (blanco)
3 tablespoons dark agave syrup or honey
3 tablespoons extra virgin olive oil
2 tablespoons cointreau, optional
2 tablespoon soy sauce
1 tablespoon minced fresh garlic, about three large cloves
1 tablespoon pure new mexico or ancho chili powder
2 teaspoons finely grated lime zest
1 teaspoon ground cumin
kosher salt and freshly ground black pepper
two racks pork baby back ribs, about 1 1/2 pounds each, membrane removed
for the glaze and sauce:
1/2 cup silver tequila, (blanco)
1/2 cup fresh orange juice
1/4 cup fresh lime juice, more to taste
2 tablespoons dark agave syrup or honey, or more to taste
1/4 cup chopped fresh cilantro

Directions Step-By-Step

marinate the ribs in a medium bowl, whisking the orange juice and lime juices, tequila, agave, oil, Cointreau if using, soy sauce, garlic, chili powder, lime zest, cumin, 1 tablespoon salt, and 1 teaspoon pepper. Seal the bag and shake to coat the pork with the marinade. Lay the bag in a pan, in case the bag leaks, and refrigerate overnight, turning the bag from time to time to redistribute the marinade.
To grill the ribs, prepare a gas or charcoal grill fire for indirect cooking over low to medium low heat, 250 to 300°. Remove the ribs from the marinade, shaking off the excess. Pour the marinade into a small pan and set aside. Arrange the ribs bone side down over indirect heat. Cover the grill and maintain the grill temperature between 250 and 300°. The ribs are ready when the meat is tender and begins to pull away from the ends of the bones. This will take 1 to 2 hours.
To make the glaze, while the ribs are cooking, add the tequila, orange juice, lime juice, agave syrup to the reserved marinade. Bring to a boil over medium-high heat. Reduce the heat to maintain a steady simmer. Simmer until just beginning to turn syrupy, 15 to 25 minutes.
Increased the grill heat to medium-high and generously brush the meat side of each slab of ribs with glaze. Grill glaze side down over direct heat until shiny and beginning to darken, 3 to 5 minutes. Watch for flareups. Brush the bone side with some sauce, flip and grill for another 3 to 5 minutes. Transfer the ribs to a cutting board, tent loosely with foil, and let rest for 10 minutes. Taste the remaining glaze and add more lime, agave or salt as needed. Stir in the cilantro. Portion into four small bowls. Slice the ribs and serve with the sauce on the side for dipping. Note: start checking the ribs for doneness after an hour. The meat should begin pulling away from the ribs of the rib bones. When that happens, cut off a little piece of meat and taste it. if it's tender the ribs are done. Serves four.

About this Recipe

Course/Dish: Pork, Ribs