Tequila Lime St. Louis Style Pork Spareribs
Looking for a recipe for ribs that's a little different? Try grilling up a rack of these St. Louis Style Pork Spareribs!
Prep Time8 hrs
Cook Time4 hrs
Total Time12 hrs
Servings: 1 rack of ribs
- 1 rack Smithfield Extra Tender St. Louis Style Pork Spareribs
- 3/4 cup tequila
- 3/4 cup orange juice
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
In a bowl whisk together 1/4 cup tequila, 1/4 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 1/2 cup tequila, 1/2 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 1 1/2 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.