Cookbook:Mexican Ribs

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Cookbook | Recipes

These ribs use a Southwestern style rub, feature a sauce with a lot of prominent Mexican flavors, and are cooked over mesquite instead of hickory, which isn't very easy to find in the South, however mesquite is.

[edit] Ingredients

1 slab St. Louis pork ribs

1/4 cup light brown sugar

1 tbs habanero chile powder

1/4 cup ancho chile powder

1 tbs dried Mexican oregano

1 tbs kosher salt

1 tbs freshly ground black pepper

1 tbs chipotle powder

1 habanero chile, seeded and minced

1 1/2 cups barbecue sauce

1/4 cup tequilla (recommended: José Cuervo Especial)

Large mesquite chunks

[edit] Directions

1. Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refridgerate for at least 1 hour.
2. Combine tequilla, 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 degrees 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.