Ingredients Jump to Instructions ↓

  1. 1 Pork spareribs rack - (abt 3 lbs)

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 cup 237ml Olive oil

  5. Juice from 4 limes

  6. 1/2 cup 118ml Tequila

  7. 1/4 cup 15g / 1/2oz Finely-chopped onions

  8. 2 tablespoons 30ml Minced garlic

  9. 2 tablespoons 30ml Jalapenos - stemmed, seeded, (medium)

  10. 2 tablespoons 30ml Finely-chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the grill on low.

  3. 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.

  4. This recipe yields 2 to 3 servings.


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