Margarita Ribs

Serves: 5

   3 to 3 1/2 pounds pork baby back ribs rack
   2 cups tequila
   1 cup triple sec
   1 cup margarita mix
   1/2 cup sweetened lime juice
   3 limes, juiced
   1/2 cup orange juice
   1 tablespoon coarse salt
   2 teaspoons brown sugar
   2 teaspoons paprika
   1 teaspoon ground cumin
   1 teaspoon salt
   1 teaspoon pepper
   1 teaspoon chili powder
   1 teaspoon onion powder
   1 teaspoon garlic salt
   1/2 teaspoon cayenne pepper
   2/3 cup agave
   Zest of 1 lime
   Zest of 1/2 orange

Margarita Ribs is from the Cook'n with Agave collection.

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.

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