Tequila Barbecued Spareribs
Fiesta-perfect barbecued spareribs.
6 pounds pork spareribs, fat trimmed
Salt and freshly ground pepper to taste
Tequila Barbecue Sauce:
1 (12-ounce) can frozen pineapple juice concentrate
1 (6-ounce) can tomato paste
1 cup tequila
1/4 cup lemon juice
2 tablespoons distilled white vinegar
1 tablespoon finely minced garlic
1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce
- Rinse ribs and pat dry. Arrange in a single layer in two 11 x 17-inch baking pans and season with salt and pepper. Add 3/4 cup water, cover tightly with foil.
- Bake in a 425°F (220°C) oven until meat is tender when pierced, about 40 to 50 minutes. Lift ribs out. (Skim and discard fat and save juices for other uses or discard.)
- Place ribs on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill; close lid on gas grill. Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total.
- Baste tops of ribs generously with Tequila Barbecue Sauce; turn over and brown, 4 to 5 minutes. Baste other sides of ribs generously with sauce; turn over and brown, 4 to 5 minutes.
- Transfer ribs to a board; cut between ribs and serve with additional Tequila Barbecue Sauce on the side, as desired.
- For Tequila Barbecue Sauce: In a 4 to 5-quart saucepan, combine the pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili or hot sauce. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes. Use sauce, or refrigerate, covered tightly, for up to 2 weeks, or freeze. Makes 2 cups.
Makes 6 to 8 servings.