| Instructions: |
1 Rack pork spareribs; (about
-3 pounds)
Salt
Freshly ground black pepper
1 c Olive oil
Juice from 4 limes
1/2 c Tequila
1/4 c Finely chopped onions
2 tb Minced garlic
2 md Jalapenos; stemmed, seeded
-and
; finely chopped
2 tb Finely chopped fresh
-cilantro leaves
Season the ribs with salt and pepper. In a small mixing bowl, whisk the
oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk
well. Season with salt and pepper. Place the ribs, meat side down, in a
glass baking dish. Pour the marinade over the ribs, coating each side
completely. Cover with plastic wrap and refrigerate overnight (at least 12
hours), turning every couple of hours. Remove from the refrigerator and
bring the ribs to room temperature.
Preheat the grill on low. Place the ribs, meat side down, and slow grill
the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2
hours, or until the ribs are tender. Remove from the grill and slice into
individual ribs.
Yield: 2 to 3 servings
Recipe Courtesy Emeril Lagasse 1999
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