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

Show: Episode:

Picture of Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze Recipe Photo: Tequila and Lime Baby Back Ribs with a Guava and Ginger Glaze Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 38 Reviews
Total Time:
3 hr 40 min
Prep
15 min
Inactive
45 min
Cook
2 hr 40 min
Yield:
4 appetizer portions
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 38 reviews

  • on December 30, 2011

    Flag

    When I watched Emeril cook these ribs and mention the word GUAVA, I had to have the recipe. It was a special dinner for my nephew and his wife a week before he left for Afghanistan. I couldn't find guava jelly but used guava paste (dissolved it in a slow boil with a little water. My budget didn't allow for the baby back ribs so I used regular pork rib slabs. I know that I cooked it longer than the recipe called for. They did not stop raving about them. When they picked up the ribs, the meat just slipped off the bones. They were delicious. I even used the recipe for chicken because I had two people that don't pork. I've made it several times since and still think of him. I wish I could rate it more than 5 stars!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 04, 2011

    Flag

    I made thease ribs lastnight for my neighbors and boyfriend. They were delicious nice and tender and flavorful. I followed the recipe exactlly except I used smuckers sweet orande marmalade couldnt find guava. Big hit everyone loved them!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 20, 2010

    Flag

    These ribs were very tasty indeed! I used the apricot-pineapple jelly and my house smelled like the islands. Per some of the other reviews, I cut the salt in half, but I will add it back the next time I made them. Otherwise, I followed the instructions exactly and they turned out perfectly!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Key Lime Tequila Milkshake

Key Lime Tequila Milkshake

By: Bobby Flay
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.