Photo: Tequila BBQ Spare Ribs Recipe
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
Directions
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.
Tequila BBQ Sauce:
- 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
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.
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By donna_ryan_802387
Oxford, NJ
on April 07, 2013
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I saw the episode recently and then the grocery store conveniently put spare ribs on sale. We bought a full rack and trimmed off the boneless portions for later use. The rub was great and the technique was *awesome*. The ribs were falling off the bone tender. there was a beautiful crust on the ribs. The sauce recipe didn't seem to match up with the episode. Guy cooked the sauce for a while but the instructions talk abut cooking for 2-3 minutes. We cooked it a while. When I tasted the sauce, I had my doubts. Once it was on the ribs, I changed my mind. It was really a great match for the ribs and a fantastic improvement over the sickly sweet commercial sauces. I'm giving the sauce a 4 out of 5, but the technique and rub deserve a 6.
By stormin5150
Oakhurst
on September 03, 2012
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Thank you Guy for another great recipe! Well let me sum it up this way...Well I cut out the Tequilla sauce only cause of the kids. I did however grill the ribs first and then after an hour, I threw them in the oven to slow cook in a Dr Pepper marinade I use allot with pork for another hour. The last 30 minutes I coated it with a Hickory BBQ sauce that sealed the deal. If you want to experience ultimate flavors, this was it! Guy's rub with the marinade hit off the flavors especially when the BBQ sauce was the topper! Thanks for the recipe Guy I will definately use this recipe again and again!
By Sugar_Plum_Baker
on July 08, 2012
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Since I happened to have already had a store-bought bottle of Guy's own brand of Bourbon Sweet and Sour BBQ sauce, I used that to save some time. I did, however, use the rub and cooked the ribs on the grill and not only did my husband rave about them, but so did the kids! An easy, great and tasty recipe that I will definitely use again (and next time I'll make and use the sauce, too!
Read all 12 reviews