For five years now I’ve been working with Smithfield to create recipes using their various pork products. In case you’ve missed any of my previous posts you can click here to check out all the different dishes I’ve come up with thus far.
Last month I used their Extra Tender St. Louis Style Spareribs to make some pretty great Garlic Parmesan Ribs and in sticking with my “Hey, it works great on chicken so why not try it on ribs?” way of thinking I decided to make Tequila Lime Ribs this time around and once again they turned out amazing!
Granted, marinating them overnight, grilling them low and slow and the homemade tequila lime glaze I brushed them with definitely helped, but great ribs start with great meat and that’s exactly what you get with Smithfield’s high-quality, hand-trimmed 100% fresh pork spareribs.
This Sunday, May 5 is the Monster Energy NASCAR Cup Series Race at Dover International Speedway in Dover, Delaware, so whether you’re a NASCAR fan heading to the track or cheering on No. 10 driver Aric Almirola from home these Tequila Lime St. Louis Style Pork Spareribs are perfect compliment to your race day experience! Or, maybe you’re just looking for something different and unique to make for Cinco de Mayo…. No matter what you’re up to this weekend, these ribs are guaranteed to be the highlight!
Smithfield is also teaming up with Walmart to encourage backyard barbecuers to get grilling all summer long with the Smithfield Get Grilling Sweepstakes. Between now and September 2nd you can visit this link daily to complete the entry form and take a brief quiz to see if you’re #TeamFast like Aric Almirola or #TeamSlow like barbecue expert Tuffy Stone. Two grand prize winners — one from #TeamSlow and one from #TeamFast — will each receive a $500 Walmart gift card and 50 first prize winners will receive a $50 Walmart gift card!
- 1 rack Smithfield Extra Tender St. Louis Style Pork Spareribs
- ¾ cup tequila
- ¾ cup orange juice
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- In a bowl whisk together ¼ cup tequila, ¼ cup orange juice, 2 tablespoons lime juice, 1 tablespoon honey, chili powder, cumin, garlic powder, onion powder, salt and pepper to create the marinade.
- Place the ribs in a glass baking dish and pour the marinade over the ribs, covering both sides completely. Cover with plastic wrap and refrigerate overnight turning them a few times throughout the course of the night.
- Heat grill for indirect cooking at 250°F to 275°F. Remove the ribs from the glass baking dish — saving the remaining marinade to use as part of the glaze — and cook ribs, meaty side down for 2 hours.
- To create the glaze pour the remaining marinade into a pot and add remaining ½ cup tequila, ½ cup orange juice, 1 tablespoon honey and 1 tablespoon lime juice. Bring to a boil and then reduce to a simmer and continue stirring until glaze reduces to a thick sauce.
- Remove ribs from grill, brush both sides generously with the glaze and wrap in aluminum foil. Return ribs to grill and cook over indirect heat for 1½ to 2 more hours or until tender.
- Remove ribs from grill, unwrap the aluminum foil and place them back on the grill minus the foil over indirect heat. Brush with glaze, grill for 5 minutes, flip them and brush with glaze again. Grill for 5 more minutes, remove from the grill and serve.