Anytime Ribs Recipes

Fantastic recipes just in time for your holiday get-together!

Tequila Baby Back Ribs

• Dry Rub:
• 2 Tbsp. chili powder
• 2 Tbsp. paprika
• 1 Tbsp. garlic powder
• 1 Tbsp. salt
• 1 Tbsp. dried oregano
• 2 tsp. cumin
• 1 tsp. black pepper
• 1 tsp. white pepper
• 1 tsp. cayenne pepper
• 1 tsp. crushed red pepper
• 1 chopped onion
• 1 lg. handful chopped cilantro
• 3-4 cloves garlic, diced
• 1 bottle (fifth) tequila
• 1 lemon, halved
• 2 limes

Combine all the above and season 2 full slabs of ribs, each cut in half. Refrigerate 2-4 hours.  Put half of 1 slab in 1-gallon ziploc bag, layer with onion, cilantro, and garlic. Place other half on top, repeat with onion, cilantro, and garlic. Pour in half bottle tequila. Add juice of half lemon and 1 lime. Seal. Repeat with other slab. Marinate at least 4 hours. Grill with onion, cilantro, and garlic at 350o until done.

Honey Mango-Glazed Baby Back Ribs

• 1 c. honey
• 2 full racks, baby back ribs
• 1 can chipotle peppers in adobo sauce
• 4 ripe mangos, cubed
• 1 tsp. pepper
• 1 Tbsp salt

Remove ribs from packaging, rinse and pat dry. Remove membrane from backside of ribs. Place ribs in shallow pan, sprinkle salt and pepper evenly and set aside. In a small saucepan, add chipotle/adobo, mango and honey. Cook over medium heat, stirring constantly until cooked down and thick enough to coat the back of a spoon. Using the slow and low method of BBQ’ing, set temperature to 225-240 degrees. If using coals, let them burn off and move over to one side of the grill. Wrap the ribs and 2/3 of the sauce mixture in aluminum foil tightly and place on grill. Close lid. After 2 hours, flip the ribs and let cook for another 2 hours. Open the aluminum and remove ribs, place them on grill and brush on remaining sauce and let cook another 30 minutes.