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.
Makes 5 servings
