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I’ve been making these forever and they are still really high up on my list of really tasty ribs. There’s nothing like good ribs despite the sticky fingers!
4 lbs. spareribs
Salt & freshly ground black pepper to taste
½ cup ketchup
2 tsp. chili garlic sauce (available in the Chinese food section of most markets)
½ cup soy sauce
¼ cup freshly squeezed orange juice
3 Tbsp. freshly squeezed lime juice
2 Tbsp. lime zest (a rasp works really well for this task)
2 large garlic cloves, minced
1 cup brown sugar, not packed
2 Tbsp. Tequila
Preheat oven to 350 F.
Cut the ribs into sections; I usually cut 1 rack into 3 pieces; season with salt & pepper. Lay in a roasting pan; add between 1/3 & ½ cup of water cover with foil & bake for 35 minutes.
Meanwhile, combine remaining ingredients & whisk to mix well. Start your barbecue.
Remove the ribs from the oven. Place the ribs on the barbecue and cook for 10 minutes; baste with the barbecue sauce & continue to cook for about 30 – 40 minutes, basting every 10 minutes with the barbecue sauce, until they nicely glazed and browned.
Get the napkins!