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Mexican Ribs

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Southwestern U.S. cuisine

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dinner, Mexican, BBQ, Smoked

Tags: barbecue, main course, medium difficulty, recipes using habanero chile, recipes using light brown sugar, recipes using pork, recipes using tequila, recipes without cooking time, recipes without servings, smoked, southwestern, tex-mex

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMexican_Ribs)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMexican%20Ribs&oldid=4504632

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 slab St. Louis pork ribs
  • ¼ cup light brown sugar
  • 1 tbsp habanero chile powder
  • ¼ cup ancho chile powder
  • 1 tbsp dried Mexican oregano
  • 1 tbsp salt
  • 1 tbsp freshly-ground black pepper
  • 1 tbsp chipotle powder
  • 1 habanero chile, seeded and minced
  • 1 ½ cups barbecue sauce
  • ¼ cup tequila (recommended: José Cuervo Especial)
  • Large mesquite chunks

Directions

  1. Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate.
  2. Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
  3. Place enough mesquite chunks in a smoker to keep the temperature at 200°F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.
  4. Brush meat side liberally with sauce mixture. Place sauce side-down on a high grill and cook until well-browned. Brush other side with sauce and repeat 1 more time.
  5. Slice ribs into 1-rib portions and serve warm with remaining sauce.