MARGARITA RIBS
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.
Provided by Pinay0618
Categories Pork
Time 12h3m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 170.2, Fat 0.4, SaturatedFat 0.1, Sodium 1870.4, Carbohydrate 45.2, Fiber 0.9, Sugar 41.7, Protein 0.8
MARGARITA RIBS
Number Of Ingredients 20
Steps:
- 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 agave, zests and remaining seasoning mix. Add more agave, 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.
Nutrition Facts : Nutritional Facts Serves
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- To make the ribs: Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight.
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