TEQUILA BBQ SPARE RIBS
Provided by Guy Fieri
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 275 degrees F.
- Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
- Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
- Serve the ribs with Tequila BBQ Sauce.
- Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.
TEQUILA AND LIME PORK SPARERIBS
Make and share this Tequila and Lime Pork Spareribs recipe from Food.com.
Provided by Dari Donovan
Categories Pork
Time 2h30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season the ribs with salt and pepper.
- In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
- Season with salt and pepper.
- Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
- Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
- Remove from the refrigerator and bring the ribs to room temperature.
- Preheat the grill on low.
- Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
- Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
- Remove from the grill and slice into individual ribs.
Nutrition Facts : Calories 2948.7, Fat 268.9, SaturatedFat 75.7, Cholesterol 530.7, Sodium 821, Carbohydrate 12.7, Fiber 1.6, Sugar 2.9, Protein 117.9
SPICE-RUBBED RIBS
For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.
Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.
TEQUILA-BRAISED COUNTRY-STYLE RIBS
Adapted from a recipe served at Grace in Albuquerque, NM. The ribs need to marinate overnight, so plan ahead. Good with mashed potatoes or sweet potato fries and slaw..
Provided by Outta Here
Categories Pork
Time P1DT3h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar, 5-spice powder and garlic. Rub mixture well into each rib. Cover and marinate overnight in refrigerator.
- Remove ribs from refrigerator and allow to sit at room temperature for at least 30 minutes, to 45 minutes.
- For the sauce, heat oil over medium-low heat and add onions; cook slowly until they are caramelized. Add garlic and stir to blend. Add remaining sauce ingredients and bring to a simmer. Cook 5 minutes and remove from heat.
- Preheat oven to 325°F
- In a large, heavy skillet or Dutch oven, sear each rib until brown. The sugar in the rub will make the ribs brown quickly, and you may need to change pans if the build-up in bottom of pan gets to thick. After all ribs are seared, place them side by side, in single layer, in a deep roasting pan. Add sauce.
- Cover pan with foil and cook in oven for 2 1/2 hours, or until tender.
- Remove ribs from pan and keep them warm. Transfer pan drippings and sauce to a blender and puree (be very careful when blending hot liquids). Pour into a saucepan and reheat for serving.
- Serve ribs with sauce and garnish with chopped peanuts.
Nutrition Facts : Calories 949.6, Fat 58.8, SaturatedFat 10.5, Cholesterol 252.2, Sodium 965.2, Carbohydrate 28.6, Fiber 3.3, Sugar 19.3, Protein 76.2
SPICE-RUBBED RIBS WITH TOMATO-TEQUILA SAUCE
Make and share this Spice-Rubbed Ribs With Tomato-Tequila Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the rub: in a bowl, combine the rub ingredients; mix with your fingertips.
- Remove the thin membrane from the back of each rack of ribs; let ribs stand at room temperature for 20-30 minutes before grilling.
- Use about half of the rub to season the ribs on both sides.
- Grill, meat side down, over Indirect Low heat (grill temperature should be about 300°) for 30 minutes.
- Meanwhile make the sauce: in a saucepan over med-high heat, warm the oil.
- Add in the garlic; cook until it begins to brown, about 30 seconds, stirring occasionally.
- Add in the tequila and stand back (it might flame up).
- Add in the remaining sauce ingredients and the remaining rub.
- Stir the mixture, and then simmer until it reaches a thin sauce consistency, 8-10 minutes.
- After the ribs have cooked for 30 minutes, turn them over.
- Continue to grill for another 30 minutes, and then start basting with the sauce every 15 minutes for the last 30-60 minutes of grilling.
- Grill until the meat is very tender and has shrunk back from the ends of the bones.
- The total cooking time should be 1 ½ to 2 hours.
- Transfer the ribs to a baking sheet; cover tightly with foil.
- Let rest for 30 minutes before slicing into individual ribs; serve warm.
Nutrition Facts : Calories 70.7, Fat 3.9, SaturatedFat 0.6, Sodium 1215.3, Carbohydrate 9.2, Fiber 1.6, Sugar 5.2, Protein 1.4
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