| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 15 min |
| Cook: | 3 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- Two 4-pound slabs pork spare ribs, St. Louis style-cut
- 2 tablespoons ground cumin
- 2 tablespoons granulated garlic
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon ancho chile powder
- Tequila BBQ sauce, for serving, recipe follows
- 1 small California/New Mexico dried chile
- One 6-ounce can tomato paste
- 1 cup packed light brown sugar
- 1/2 cup white tequila
- 1/4 cup lime juice
- 1 tablespoon minced fresh garlic
- 1 tablespoon molasses
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 275 degrees F.
- Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
- Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
- Serve the ribs with Tequila BBQ Sauce.
- Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1937 |
| Total Fat | 143 g |
| Saturated Fat | 46 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 4 g |
| Sugar | 42 g |
| Protein | 97 g |
| Cholesterol | 484 mg |
| Sodium | 1667 mg |
Reviews
Awesome oven technique. Never fails.
This recipe is excellent. Cooking the ribs in the foil makes them fall off the bone. Cooking them uncovered makes a perfect crust. The rub is very good too.
Amazing
Great recipe. Sauce is excellent. The better the tequila, the better the sauce!
I don’t use alcohol, would omitting the tequila ruin this recipe? What non-alcoholic substitute would work best? Love ribs and can’t wait to try these!
Best sauce ever. Ribs rocked. Fall off the bone.
I usually smoke my ribs, so I wasn’t sold they could be this good! Excellent flavor and tenderness
I had never made ribs in my life. This is my first ribs recipe ever, and I have to say, this recipe rocks. The flavor is awesome and they came out as tender as it was said. I adapted the recipe, since I bought 11 lbs, instead of 4 as suggested. I used honey instead of molasses, since molasses are hard to find where I live, and chipotle peppers instead of dried chile (also hard to find). I used two little chipotle peppers but I would recommend just one. At the end, the result was SUPERB. My husband LOOOOOVED them and, needless to say with 11lbs. of ribs we have been eating ribs for the last three days!! no complaints here!! I highly recommend this recipe.
Though I live along the Gulf of Mexico where it’s grilling weather all year long, I reside in a high rise and grills are not an option. This is the best recipe I’ve come across in technique to satisfy my rib cravings at home. The only adjustment I made was to brush a thin-ish layer of the sauce over the ribs before the final few minutes under the broiler. Yummy and pass the paper towels, please!
I’ve made them twice: the first time was for company, but tonight I made a whole rack just for myself!!! Cold beer, Guy’s ribs and the Stanley Cup Playoffs 2014. Hella yeah!
Amazing. Saw this on his show yesterday and made it later. Awesome. Really, delish!! Thanks.