Remove the thin membrane from the bone side of the ribs and pat the ribs dry. Whisk the tequila, lime juice, orange juice, olive oil, cilantro, garlic, jalapeño, brown sugar or agave, salt, cumin, chili powder, and black pepper together in a bowl.

Place the ribs in a nonreactive dish or large resealable bag and pour the marinade over them. Seal or cover, refrigerate for 4 to 8 hours, and turn the ribs occasionally so the marinade coats them evenly.

Heat the oven to 300°F. Remove the ribs from the marinade, reserving it only if you will boil it vigorously for at least 1 minute before using it as a finishing sauce.

Arrange the ribs meat-side up in a foil-lined roasting pan and cover the pan tightly with foil. Bake for approximately 2 to 2 1/2 hours, until the meat is pulling back from the bones and a skewer slides into the meat easily.

Finish the ribs on a medium-hot grill or under a broiler for 5 to 8 minutes per side, turning as needed, until browned and lightly charred. Brush with a separately boiled portion of marinade or a fresh glaze during the final minutes.

Rest the ribs for 10 minutes before cutting between the bones. Garnish with additional cilantro and serve with lime wedges.