Go Back Email Link
Tequila Ribs 12

Sweet and Sour Tequila Ribs

Print Recipe Pin Recipe

Ingredients
  

  • Stock
  • 1 x 8cm-piece ginger peeled and sliced
  • 2 cups malt vinegar
  • ½ cup 90g brown sugar
  • 2 cups clementine juice
  • 2 heaped teaspoons paprika
  • 2 tablespoons table salt
  • 2 litres water
  • 4 racks about 2kg pork ribs
  • Marinade
  • ¾ cup tequila
  • ? cup malt vinegar
  • zest of two clemetines
  • 1 cup brown sugar
  • 1 tablespoon finely grated ginger
  • 2 cloves garlic mashed
  • 2 smoked jalapenos in adobo sauce roughly chopped (optional)
  • 1 -2 teaspoons dried chilli flakes or more to taste
  • 1 tablespoon salt

Instructions
 

  • Place all the stock ingredients in a large saucepan and bring to a boil.
  • If needed, cut the ribs in half so they fit the pan. Add the ribs, reduce the heat to medium and cover with a lid.
  • Simmer for 30 minutes until the ribs are tender.
  • While the ribs are cooking, make the marinade.
  • Place all the marinade ingredients in a bowl and mix to combine.
  • Remove the ribs from the cooking liquid and place in a large baking dish.
  • While the ribs are still hot, pour over the marinade and rub evenly to coat the ribs.
  • Cover the dish with plastic wrap or place the ribs in a few large ziplock plastic bags and refrigerate overnight.
  • Preheat oven to 220°C
  • Place the ribs on a wire rack set over a baking trays lined with a few sheets non-stick baking paper. (Depending on the size of your oven you might have to do this in 2 batches.)
  • Brush the pieces of jalapeno off the ribs (if used) so that it does not burn while roasting and roast the ribs for 20 minutes, brushing with the marinade every 5 minutes until brown and sticky.
  • Adapted from Donna Hay