Tequila Lime St. Louis Style Pork Spareribs
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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
Course: Main Course
Cuisine: American
Servings: 1 rack of ribs
Author: Nick @ DudeFoods.com


  • 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.