Mexican Ribs
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.
Source and licence
"Mexican Ribs" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mexican_Ribs, revision 4504632), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mexican_Ribs&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4504632
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 slab St. Louis pork ribs
- ¼ cup light brown sugar
- 1 tbsp habanero chile powder
- ¼ cup ancho chile powder
- 1 tbsp dried Mexican oregano
- 1 tbsp salt
- 1 tbsp freshly-ground black pepper
- 1 tbsp chipotle powder
- 1 habanero chile, seeded and minced
- 1 ½ cups barbecue sauce
- ¼ cup tequila (recommended: José Cuervo Especial)
- Large mesquite chunks
Method
- Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate.
- Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
- 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.
- 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.
- Slice ribs into 1-rib portions and serve warm with remaining sauce.