Tequila Braised Country Style Ribs Recipes

BRAISED COUNTRY STYLE RIBS

Steps:

• Preheat your oven to 325. Heat a large Dutch oven over medium high heat.
• Season the ribs all over with salt and pepper.
• Place a small amount of oil in your pan and place the ribs in the pan, being careful you don't crowd them. Brown the ribs on all sides, about 3 minutes per side. The trick to searing is: do not move the meat! It will let you know it's ready to be turned when you nudge it gently with tongs and it lets go of the pan.
• When all of the meat is browned, remove it to a plate and add the onion, carrots and celery to the pan. Cook for about 5-7 minutes, or until the veggies are just beginning to brown.
• Add the tomato paste and cook - it will stick to the brown bits on the bottom of the pan, but that's exactly what you want. You want the tomato paste to turn completely brown. When this happens, about 4 minutes or so, add the garlic, and then deglaze the pan with the red wine, scraping up all of the brown bits.
• Add the tomatoes and the chicken stock.
• Place the ribs back into the pan, nestling them down into the liquid. Cover loosely with foil and place in the oven, Cook for an hour, the turn the ribs over and cook another hour. These ribs take about 2-3 hours to cook, depending on the beginning size. They are done with they begin falling apart and off the bone.
• When the ribs are done, remove them to a plate and strain the cooking liquid through a strainer - it doesn't have to be perfectly strained, a colander is fine. Discard the solids and place the sauce and ribs back in the pan and keep warm until serving. The liquid makes a nice thick sauce which doesn't need any sort of butter mounting or anything, it's rustic.

TEQUILA BBQ SPARE RIBS

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-BRAISED COUNTRY-STYLE RIBS

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.