Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Tequila Five Ways

Rated: 5 stars out of 5Rate itRead users' reviews (37)

RECIPE
COMMENTS & REVIEWS(37)

Cook Time:
2 hr 40 min
Level:
Intermediate
Yield:
4 appetizer portions

Times:

Prep: 15 min
Inactive Prep: 45 min
Cook: 2 hr 40 min
Total:: 3 hr 40 min

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For the Glaze:

1 (17-ounce) jar guava jelly

3/4 cup tequila

1/2 cup fresh lime juice

1 teaspoon lime zest

1/2 cup light brown sugar

1 tablespoon minced ginger

1/2 teaspoon ground cumin

2 teaspoons minced garlic

1/4 teaspoon salt

For the Ribs:

2 tablespoons kosher salt

1 tablespoon paprika

11/2 teaspoons granulated onion powder

1 teaspoon ground black pepper

3/4 teaspoon granulated garlic powder

1/2 teaspoon cayenne pepper

1 teaspoon ground cumin

4 to 5 pounds baby back ribs (2 full slabs, each cut in 1/2)

1/2 cup tequila

2 limes, cut into 6 wedges each

Make the glaze: Put the jelly, 1/2 cup tequila, lime juice, lime zest, brown sugar, ginger, cumin, garlic, and salt in a 6-quart pot over medium-high heat. Bring to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Strain through a fine-mesh sieve and discard the solids. Stir in the remaining 1/4 cup tequila and reserve.

For the ribs: In a small bowl, combine the kosher salt, paprika, onion powder, black pepper, garlic powder, cayenne, and ground cumin. Put the ribs on a large rimmed baking sheet. Rub the spices into the meat on both sides. Cover lightly with plastic wrap and allow the ribs to sit, undisturbed, for at least 20 to 30 minutes. (Ribs can sit up to overnight, but should be refrigerated.)

Preheat the oven to 275 degrees F.

Remove the plastic wrap and pour the tequila into the sheet pan. Wrap the pan tightly with aluminum foil. Put the ribs in the oven and bake until they are fork-tender, about

1 1/2 to 2 hours. Remove the ribs from the oven, uncover, and discard any accumulated fat drippings from the sheet pan. Let the ribs cool for 15 to 20 minutes.

Adjust the oven to broil and position the rack on the lowest rung.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of glaze per portion of ribs, coating the ribs on both sides. Put the ribs back in the oven and broil until the ribs are browned and caramelized, turning the ribs over halfway, about 2 to 3 minutes per side.

Remove the ribs from the oven and lay them on a cutting board, meaty side down. Using a sharp knife, cut between the ribs. Serve the ribs with the lime wedges.

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Comments & Reviews

recipe Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
margaret pittsburg, CA 08-13-2009
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Emeril you rock!
Rated: 5 stars out of 5

ok.. we changed up this recipe a bit but it was a total hit.. my husband cooks for a police association and made this... recipe.. does OMG!! say it all??? we used the rub (fantastic) and made the glaze(couldn't find guava jelly & used apricot/pineapple marmilade) we bbqe'd the ribs instead of in the oven...coated the ribs with the glaze and it was fantastic... Emeril, i think the spices were right on... love the rub, and the glaze opened our eyes to use instead of bbq sauce... so many people wanted the recipe... thanks again for another great cooking adventure... maggie wiseRead more
recipe Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
Donna Bel Air, MD 06-13-2009
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This recipe rocks!
Rated: 5 stars out of 5

I have made these two times. I used half the amount of salt in the rub. You can always add more later. Each time I put the... ribs in the refrigerator over night and made the sauce the night before. I used appricot jam instead of the jelly. The first time I tried cooking at 275 for two hours and found that was not long enough. I increased the temp to 300 and turned on the convection because we were really hungry. An extra 30 minutes and the ribs were finally tender. The second time we made the sauce It tasted so good that we used some on the grilled pork chops we had for dinner. The next day when we cooked the ribs we were a little short on sauce so I added some bullseye rib sauce I had in the fridge. What a great improvement. Two hours in the convection oven at 300 was perfect. This is now our favorite rib recipe.Read more
recipe Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
ana rocio carteret, NJ 05-30-2009
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super excellent
Rated: 5 stars out of 5

esto no tiene comparacion, que sabrosura, es la costilla mas sabrosa que he podido disfrutar
recipe Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
donald Longview, WA 03-17-2009
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really good
Rated: 5 stars out of 5

I often times make my own ribs but make this glaze. I've tried it with apricot and blackberry preserves and turns out great.... For the people who can't find quava jelly it is sometimes in the hispanic section of grocery stores. Also if there are hispanic stores in the area you may be able to find it there as well.Read more
recipe Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
Julieta Washington, DC 10-26-2008
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Fantastic recipe
Rated: 5 stars out of 5

We've made them several times now. . . and everytime we've gotten incredible ribs.
recipe Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze
Amanda Arab, AL 09-02-2008
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Fantastic Ribs!!
Rated: 5 stars out of 5

My entire family loved them, my teen couldn't stop eating them! We will certainly have these again.