I love ribs -and grilling season is starting now!! Here’s a great kick-off to the warmer weather!
What you need:
- 3-4 pound slab of spareribs or baby backs (pork)
- 1 Tablespoon coffee
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon lemon pepper
- 1 Tablespoon garlic salt
- 1 teaspoon crushed garlic
- 1/8 teaspoon cayenne pepper
Now for the Barbeque sauce:
- 2 teaspoons crushed garlic
- ½ cup tequila
- 2 teaspoons liquid smoke
- 2 Tablespoons brown sugar
- 1 Tablespoon white vinegar (distilled)
- 1 cup can diced tomatoes
- 1 Tablespoon bacon fat or butter
- 2 Tablespoons bottled barbeque sauce
How you do it:
Mix all the ingredients for the rub in a small bowl. Dry the ribs well with paper towels. Rub the ingredients vigorously over both sides of the ribs. Refrigerate for 12 – 24 hours.
Remove the ribs from the refrigerator and let set at room temperature for about an hour. While they sit, make the sauce.
Place all the sauce ingredients in a blender and process until smooth. Put in a bowl to use.
Heat the grill to low.
Cook the ribs for about 30 to 40 minutes, turning once or twice.
Turn the grill up to medium high. Brush sauce on one side of the ribs, then turn. Brush sauce on the other side. Cook another 20-30 minutes, until the ribs are cooked through, turning about every 10 minutes and brushing with sauce each time. Be careful not to burn the sauce, but you want it crispy brown.
Remove from the grill and allow to cool for about 5 minutes, then cut into pieces of 1 to 2 ribs to serve.
Serve with some homemade pinto beans (I flavored them with salt pork) and grilled corn with rosemary butter.
Serves 4 – 6
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