Tequila and lime pork spareribs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rack pork spareribs; (about 3 pounds) | |
| Salt | ||
| Freshly ground black pepper | ||
| 1 | cup | Olive oil |
| Juice from 4 limes | ||
| ½ | cup | Tequila |
| ¼ | cup | Finely chopped onions |
| 2 | tablespoons | Minced garlic |
| 2 | mediums | Jalapenos; stemmed, seeded and |
| ; finely chopped | ||
| 2 | tablespoons | Finely chopped fresh cilantro leaves |
Directions
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 1½ 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 Converted by MC_Buster.
Per serving: 2296 Calories (kcal); 223g Total Fat; (96% calories from fat); 7g Protein; 11g Carbohydrate; 22mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 2 Vegetable; 0 Fruit; 44 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC20 Converted by MM_Buster v2.0n.