BBQ Pork Ribs with Tequila
Votes: 1
Time: 3 hours 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 1937, total fat 143 G., saturated fats 46 G., proteins 97 G., carbohydrates 54 G., fiber 4 G., cholesterol 484 mg, sodium 1667 mg, sugar 42 G.
Calories 1937, total fat 143 G., saturated fats 46 G., proteins 97 G., carbohydrates 54 G., fiber 4 G., cholesterol 484 mg, sodium 1667 mg, sugar 42 G.
The perfect technique for cooking pork ribs in the oven when you don't have a grill: first, bake them in foil until the meat begins to fall off the bone, then unwrap them and grill them again in the oven until they're crispy. A blend of specially selected spices gives them a wonderful barbecue flavor. Serve the ribs with homemade tequila barbecue sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Rack of pork ribs
- 2 layers of 1.8 kg pork ribs from the brisket area
- 2 tbsp. l. ground cumin
- 2 tablespoons of crushed garlic
- 2 tbsp onion powder
- 2 tbsp paprika
- 2 tbsp. salt
- 2 tsp ground black pepper
- 1 teaspoon ground ancho pepper
Tequila Barbecue Sauce
- 1 small dried New Mexico chili pepper
- 1 can (170 g) of tomato paste
- 1 cup firmly packed light brown sugar
- 0.5 cups white tequila
- 1/4 cup lime juice
- 1 tbsp. minced fresh garlic
- 1 tbsp cane molasses
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Cooking the dish according to the recipe:
- Preheat oven to 135°C.
- Trim excess fat from the ribs. Remove the thin membrane from the back of the ribs and discard. Prepare the spice mix by mixing the cumin, garlic, onion powder, paprika, salt, black pepper, and ancho powder in a bowl.
- Lay out several large sheets of foil (one per rack). Place one rack of ribs on each sheet and spread the spice mixture evenly. Rub the spice mixture into both sides of the ribs, then wrap each rack tightly in foil. At this point, the ribs should be meat-side down. Place each roll on a baking sheet and roast in the oven for 2 hours. After 2 hours, unwrap the foil so the ribs are exposed.
- Carefully flip the ribs over, meat side up, and bake for another 1.5 hours with the foil uncovered. When the ribs are done, they'll be tender and the meat will fall off the bone.
- Grill them until crispy, 1-2 minutes. Serve the ribs with tequila barbecue sauce.
Tequila Barbecue Sauce:
To begin, place the dried chilies in a bowl and pour in 1/4 cup hot water. 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 the chilies and water, season with salt and pepper, and cook until the flavors meld, 2-3 minutes. Blend until smooth and serve with the short ribs as a dipping sauce.
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