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Margarita-Style Pork Spare Ribs With a Zesty Twist

Margarita-Style Pork Spare Ribs With a Zesty Twist

Pork spare ribs are marinated in a tequila-lime mixture, slow-cooked until tender, and finished under a hot grill or broiler for caramelized, lightly charred edges.
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Prep Time 20 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ribs
  • 3-4 lb Pork spare ribs
Margarita Marinade
  • 1/4 cup Fresh lime juice
  • 1/2 cup Fresh orange juice
  • 1/4 cup Blanco tequila
  • 2 tbsp Olive oil or neutral cooking oil
  • 2 tbsp Light brown sugar
  • 4 cloves Garlic, minced
  • 1 jalapeño Jalapeño, seeded and finely minced
  • 1 tbsp Grated lime zest
  • 2 tsp Chili powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 1/2 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 1/4 cup Fresh cilantro, chopped
Finishing Glaze and Garnish
  • 1 tbsp Honey or agave syrup, optional
  • As needed Fresh cilantro and lime wedges

Method
 

Step-by-Step
  1. Remove the thin membrane from the bone side of the ribs, pat the ribs dry, and cut them into manageable sections if needed.
  2. Whisk together the lime juice, orange juice, tequila, oil, brown sugar, garlic, jalapeño, lime zest, chili powder, cumin, smoked paprika, salt, pepper, and cilantro. Reserve about 1/2 cup of the mixture before adding the raw pork.
  3. Coat the ribs with the remaining marinade, cover, and refrigerate for 2–8 hours. Do not marinate substantially longer because the citrus may negatively affect the rib texture.
  4. Heat the oven to 300°F (150°C). Place the ribs meat-side up in a foil-lined roasting pan, add a few tablespoons of water or orange juice, cover tightly with foil, and cook for about 2 1/2–3 hours, until very tender.
  5. Simmer the reserved marinade for several minutes before using it as a glaze, or discard it and prepare a fresh glaze. Stir in the optional honey or agave during this final glazing stage.
  6. Transfer the cooked ribs to a hot grill or place them under a broiler. Brush with the boiled marinade or glaze, then grill or broil for 2–5 minutes per side, until browned and lightly charred.
  7. Rest the ribs for 10 minutes, cut between the bones, and garnish with cilantro and lime wedges before serving.

Notes

Remove the membrane so the marinade can season the underside and the finished ribs do not have a chewy layer. Never brush raw reserved marinade directly onto cooked ribs; boil it for several minutes first. Add honey or agave only during the final glaze so it does not burn during the long oven cook.