Tequila And Lime Pork Spareribs Recipes

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TEQUILA BBQ SPARE RIBS



Tequila BBQ Spare Ribs image

Provided by Guy Fieri

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 17

Two 4-pound slabs pork spare ribs, St. Louis style-cut
2 tablespoons ground cumin
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
1 teaspoon ancho chile powder
Tequila BBQ sauce, for serving, recipe follows
1 small California/New Mexico dried chile
One 6-ounce can tomato paste
1 cup packed light brown sugar
1/2 cup white tequila
1/4 cup lime juice
1 tablespoon minced fresh garlic
1 tablespoon molasses
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 275 degrees F.
  • Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
  • Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
  • Serve the ribs with Tequila BBQ Sauce.
  • Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.

TEQUILA-LIME PORK TENDERLOIN



Tequila-Lime Pork Tenderloin image

A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.

Provided by celeste

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h35m

Yield 12

Number Of Ingredients 11

1 cup fresh lime juice
½ cup tequila
½ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 ½ tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
¾ teaspoon ground black pepper
2 pork tenderloins

Steps:

  • Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Nutrition Facts : Calories 107.5 calories, Carbohydrate 5.1 g, Cholesterol 32.7 mg, Fat 2 g, Fiber 0.5 g, Protein 12 g, SaturatedFat 0.6 g, Sodium 230.7 mg, Sugar 2.8 g

TEQUILA AND LIME PORK SPARERIBS



Tequila and Lime Pork Spareribs image

Make and share this Tequila and Lime Pork Spareribs recipe from Food.com.

Provided by Dari Donovan

Categories     Pork

Time 2h30m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 (3 lb) rack pork spareribs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup olive oil
4 limes, juice of
1/2 cup tequila
1/4 cup finely chopped onion
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro leaves

Steps:

  • Season the ribs with salt and pepper.
  • In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
  • Season with salt and pepper.
  • Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
  • Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
  • Remove from the refrigerator and bring the ribs to room temperature.
  • Preheat the grill on low.
  • Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
  • Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
  • Remove from the grill and slice into individual ribs.

Nutrition Facts : Calories 2948.7, Fat 268.9, SaturatedFat 75.7, Cholesterol 530.7, Sodium 821, Carbohydrate 12.7, Fiber 1.6, Sugar 2.9, Protein 117.9

TEQUILA-LIME PORK ROAST



Tequila-Lime Pork Roast image

Boneless pork loin marinated in tequila and covered with a flavorful rub. Adapted from dLife. The recipe calls for fresh lime juice, but I used bottled (not the sweetened type) since 2 cups of lime juice is about 32 limes and that is too expensive and time consuming for a marinade :) Use 1 fresh lime for the zest and add juice from that lime to the bottled juice. Prep time includes 24 hour marinating time.

Provided by Outta Here

Categories     Pork

Time P1DT1h30m

Yield 10 serving(s)

Number Of Ingredients 13

3 lbs boneless pork loin
1 cup tequila
2 cups lime juice
1/2 cup olive oil
3 garlic cloves, peeled and crushed
1/8 teaspoon salt
1 tablespoon lime zest, grated
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice

Steps:

  • Place pork in a large zip-type plastic bag.
  • Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours.
  • Remove pork from bag and discard marinade. Pat pork dry.
  • Heat oven to 350°F.
  • Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
  • Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F
  • Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F).
  • Slice and serve.
  • NOTE: This could probably be done on a grill, too, but cook time might need adjusting.

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