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. In this recipe, the marinade is transformed into both a glaze and a dipping sauce for the ribs.
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Arrange the ribs bone side down over indirect heat. (You may need to use a rib rack to accommodate all of the ribs.) Cover the grill and maintain a grill temperature between 250°F and 300°F degrees.
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.
Increase the grill heat to medium high and generously brush the meat side of each slab of ribs with the glaze. Grill glaze side down over direct heat until shiny and beginning to darken, 3 to 5 minutes. Watch for flare-ups. Brush the bone side with some sauce, flip, and grill 3 to 5 minutes more. Transfer the ribs to a cutting board, tent loosely with foil, and let rest for 10 minutes.
Serve the ribs with Grilled Watermelon Gazpacho with Lime Crema or Spicy Grilled Corn Salad with Black Beans & Queso Fresco. A Fresh Cherry Margarita is the perfect cocktail to pair with this tangy dish.
The best ribs I have ever made! I decided to cook them in the oven after reading the reviews. I also cut the ribs into individual ribs. I cooked the ribs for about 1 1/2 in the oven, half the time covered and the other half uncovered. Then put the glaze on the ribs and returned them to the oven for about 12 minutes, flipping and glazing the other side of each rib after 6 minutes. Served the ribs with salt and vinegar smashed potatoes and a salad. So finger licking good!
This recipe is awesome! I've made it several times so this has become my favorite rib recipe. Quite different than the typical barbeque sauce ribs. Based on another review, I baked the ribs for 2 hours in the oven, then grilled them, probably for another 30-45 minutes or so. The meat practically falls off the bone and the flavor is incredible.
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