Margarita Ribs Recipes

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

THE PERFECT MARGARITA

Steps:

• Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve.
• Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

MARGARITA RIBS

Steps:

• Place tequila, triple sec, margarita mix, sweetened and unsweetened lime juice, orange juice and salt in a large shallow casserole dish. Add ribs; cover and refrigerate overnight making sure ribs are submerged. Stir together all seasonings in a small bowl. Remove ribs from marinade and rub 3/4 of the seasoning mixture over the surface. Place on a temperature-controlled grill or on a baking sheet and cook at 225°F until meat is tender and starts to fall off the bone, about 2 to 3 hours. While ribs are cooking, place marinade in a saucepan. Cook until reduced to about 1-3/4 cups. Let cool, then add honey, zests and remaining seasoning mix. Add more honey if mixture needs to be thicker or sweeter. Use half the marinade as a mop sauce while the ribs are cooking , and pour the remaining sauce over the ribs just before serving.

MARGARITA RIBS

Steps:

• Place tequila, triple sec, margarita mix, sweetened and unsweetened lime juice, orange juice and salt in a large shallow casserole dish. Add ribs cover and refrigerate overnight making sure ribs are submerged. Stir together all seasonings in a small bowl. Remove ribs from marinade and rub 3/4 of the seasoning mixture over the surface. Place on a temperature-controlled grill or on a baking sheet and cook at 225°F until meat is tender and starts to fall off the bone, about 2 to 3 hours. While ribs are cooking, place marinade in a saucepan. Cook until reduced to about 1-3/4 cups. Let cool, then add agave, zests and remaining seasoning mix. Add more agave, if mixture needs to be thicker or sweeter. Use half the marinade as a mop sauce while the ribs are cooking, and pour the remaining sauce over the ribs just before serving.

MARGARITA RIBS

Steps:

• Place tequila, triple sec, margarita mix, sweetened and unsweetened lime juice, orange juice and salt in a large shallow casserole dish. Add ribs cover and refrigerate overnight making sure ribs are submerged. Stir together all seasonings in a small bowl. Remove ribs from marinade and rub 3/4 of the seasoning mixture over the surface. Place on a temperature-controlled grill or on a baking sheet and cook at 225°F until meat is tender and starts to fall off the bone, about 2 to 3 hours. While ribs are cooking, place marinade in a saucepan. Cook until reduced to about 1-3/4 cups. Let cool, then add agave, zests and remaining seasoning mix. Add more agave, if mixture needs to be thicker or sweeter. Use half the marinade as a mop sauce while the ribs are cooking, and pour the remaining sauce over the ribs just before serving.