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Jamika Pessoa - Margarita Marinated Ribs

Home and Family 9102 Final Photo Assets
Margaritas are not just for cocktails; Jamika Pessoa shows how they also make a great marinade.
Margarita Marinated Ribs
Course:
Dinner
Seasonal Event:
Summer
Yield:
6 servings
INGREDIENTS:
  • 1 habanero pepper, sliced
  • ¾ cup tequila
  • ¼ cup triple sec
  • ½ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup orange juice
  • 4 tbsp sugar
  • ½ slab baby back ribs
  • Salt and pepper, to taste
  • 1 cup favorite barbecue sauce

DIRECTIONS:

  1. Mix together the habanero pepper, tequila, triple sec, lime juice, lemon juice, orange juice, and sugar until the sugar dissolves. Reserve 2 ounces of margarita brine to use in the sauce later.
  2. Place ribs in a plastic bag and marinate in margarita brine for 12-24 hours in the refrigerator.
  3. When ready to cook, preheat oven to 325°f.
  4. Remove ribs from marinade and pat dry with paper towels. Allow ribs to sit at room temperature for 20 to 30 minutes. Season with salt and pepper, and place onto a baking sheet and into the oven for 45 minutes to an hour. Remove the ribs and set aside.
  5. Preheat a grill or grill pan to medium heat. Place the ribs onto the grill and cook on both sides until brown and caramelized, about 10 minutes per side.
  6. In a small pot, simmer barbecue sauce and 2 ounces of the spicy margarita sauce. Just as ribs are golden brown on the outside and internal temperature is 175-180°f, brush onto ribs and continue cooking for an additional 5-10 minutes. Remove from grill and rest 5 minutes before slicing.