Margaritas are not just for cocktails; Jamika Pessoa shows how they also make a great marinade.
Margarita Marinated Ribs
- 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
- 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.
- Place ribs in a plastic bag and marinate in margarita brine for 12-24 hours in the refrigerator.
- When ready to cook, preheat oven to 325°f.
- 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.
- 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.
- 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.