Spice Rubbed Ribs With Tomato Tequila Sauce Recipes

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

Steps:

• A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
• While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
• When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

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.

Steps:

• Make the rub: in a bowl, combine the rub ingredients; mix with your fingertips.
• Remove the thin membrane from the back of each rack of ribs; let ribs stand at room temperature for 20-30 minutes before grilling.
• Use about half of the rub to season the ribs on both sides.
• Grill, meat side down, over Indirect Low heat (grill temperature should be about 300°) for 30 minutes.
• Meanwhile make the sauce: in a saucepan over med-high heat, warm the oil.
• Add in the garlic; cook until it begins to brown, about 30 seconds, stirring occasionally.
• Add in the tequila and stand back (it might flame up).
• Add in the remaining sauce ingredients and the remaining rub.
• Stir the mixture, and then simmer until it reaches a thin sauce consistency, 8-10 minutes.
• After the ribs have cooked for 30 minutes, turn them over.
• Continue to grill for another 30 minutes, and then start basting with the sauce every 15 minutes for the last 30-60 minutes of grilling.
• Grill until the meat is very tender and has shrunk back from the ends of the bones.
• The total cooking time should be 1 ½ to 2 hours.
• Transfer the ribs to a baking sheet; cover tightly with foil.
• Let rest for 30 minutes before slicing into individual ribs; serve warm.