A sweet & savory easy baby back ribs recipe with just the right amount of heat and sweet cooked on this crazy rib invention called…
- 4 Tbsp Kosher salt
- 2 Tbsp Smoked paprika
- 2 tsp Black pepper
- 3 Tbsp Onion powder
- 2 Tbsp Garlic powder
- 3 tsp Dried mexican oregano
- 3 tsp Cumin powder
- 2 tsp Ancho chili powder
- 1 Cup Light brown sugar
- 1 1⁄2 Cup Tequila
- 1⁄2 Cup Agave nectar
- 1⁄4 Cup Lime juice, freshly squeezed
- 1⁄2 Cup Triple sec
- 1⁄4 Cup Light brown sugar
- 1 Tbsp Chipotle sauce
- 1 Tbsp Pickling spice
Easy Baby Back Ribs Recipe W/ Margarita Glaze
For this easy baby back ribs recipe you only need some very basic preparation. First, trim off any pieces that are obviously hanging off, and remove the membrane from the bone side.
Second, you’ll want to coat the rack with a thin layer of vegetable oil which will make the rub adhere to the meat. Mix the rub ingredients and season the baby backs. Next you will want to allow the meat to sweat through the rub while you’re getting the grill up and running.
For this cook we’re using the Rib’O’Lator rotisserie. You can cook these amazing ribs on any setup, the only difference being you can cook up to 4 racks at the same time with this device.
Third, set your BBQ up to smoke at 250ºF. Adding a chunk of mesquite for smoke will do wonders. Close the lid, and then sit back while monitoring the temperature inside. Be sure to keep your heat in the 225ºF – 250ºF range and spritz every 1 hour to keep the meat moist.
Fourth, while the ribs are cooking, it’s time to make the Margarita Glaze. Mix the ingredients in a cold pan (to avoid the tequila flaring up). Bring the mixture up to a boil, then reduce it to a glaze consistency. Allow it to cool, and add a little bit of lime and orange zest before hitting the ribs with your glaze.
Finally, about 1 hour before the ribs are done, glaze both sides of the rib rack with the glaze.
When the cook is done, wrap in tin foil and allow 30 minutes of rest.
Slice and Enjoy!
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