Cookbook:Mexican Ribs

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Cookbook | Ingredients | Recipes | Southwestern U.S. cuisine

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.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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.
  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.