Ingredients
1 teaspoon pepper
1 teaspoon chili powder
1 rack baby back ribs, 3 to 3-1/2 lbs.
2 cups tequila
1 cup triple sec
1 cup margarita mix
1/2 cup sweetened lime juice
Juice of 3 limes
1/2 cup orange juice
1 Tablespoon coarse salt
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper
Zest of 1 lime
Zest of 1/2 orange
2/3 cup honey
Instructions
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