- 2 racks baby back ribs, 1-1/2 to 2 pounds each
- 2 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 2 teaspoons pure chile powder
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1/4 cup tequila
- 1/2 cup tomato sauce
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 teaspoons soy sauce
1. In a small bowl, mix the rub ingredients with your fingertips.
2. Remove the thin membrane from the back of each rack of ribs. Allow to stand at room temperature for 30 minutes before grilling. Use about half of the rub to season the ribs on both sides Grill, meat side down, over indirect low heat (keep the grill temperature about 300°F) for 30 minutes.
3. In a small saucepan over medium-high heat, warm the oil. Add the garlic and cook until it begins to brown, about 30 seconds, stirring occasionally. Add the tequila and stand back (it might flame up!). Add the remaining sauce ingredients and the remaining rub. Stir the mixture, and then simmer until it reaches a thin sauce consistency, 8 to 10 minutes.
4. After the ribs have cooked for 30 minutes, turn them over. Continue to grill for another 30 minutes, and then start basting with the sauce every 15 minutes for the last 30 to 60 minutes of grilling. If using charcoal, fill a drip pan with water, and after 1 hour, add 10 to 12 fresh coals to each side of the grill. Grill until the meat is very tender and has shrunk back from the ends of the bones. The total cooking time will be 1-1/2 to 2 hours. Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Allow to rest for 30 minutes before slicing into individual ribs.
Makes 4 servings
Source: Weber recipe newsletter. (2006) Weber-Stephen Products