I know that babyback ribs are a popular summer staple, but they can be heavily laden with sugary sauce, so I wanted to play with a lighter option (as light as ribs can get, anyway).
As much as I love a good barbecue sauce, this light method really lets you taste the pork itself.
2 racks of babyback ribs
1/2 cup Fresh squeezed lemon juice
1 cup Tequila
2 tsp salt
2 tsp pepper
2 tbsp. garlic powder
1 tsp thyme
1 tsp garlic powder
2 tsp onion powder
1/2 tsp cayenne
2 cups chicken broth
1 lime sliced - optional
Scallions - optional
Remove the silverskin/membrane from the back side of the ribs.
Combine everything but the lime and scallion in a jumbo Ziploc bag and mix. Marinate in the fridge for 3-4 hours.
Preheat the oven to 250.
In a roasting pan,place the ribs on a rack and the marinade in the bottom of the pan.
Cook for 4 hours.
You can broil the tops after the ribs are done if you like.
Drizzle some of the juice over the ribs, sprinkle with a little salt and a few slices of scallion. Serve with a wedge of lime (and maybe a Margarita).
1/ cup good extra virgin olive oil
1 tablespoon lime juice
2 cloves garlic, minced
1 bunch cilantro
1/2-1 jalapeno, seeds and stems removed
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons agave syrup
pepper to taste
1 cup chopped tomatoes
1/2 sliced red onion
1 chopped poblano, optional
juice of 1 lemon
Cube the avocados and place them into a bowl with the lemon juice, to keep them from turning brown.
If you like your dressing a little thicker, keep a few avocado cubes aside to toss into the dressing.
In a good blender on high, mix all the ingredients of the dressing.
Toss gently with the salad ingredients.
Refrigerate until your ribs are done.
You can serve this salad as is or on top of a bed of greens - I used a little baby kale and spinach.
A word about tequila: Because this recipe requires a good amount, you’re not going to want to use a $300 sipping tequila, but you don’t want the cheap stuff you buy out of some guy’s trunk on the way to Cancun either.
Try the Patron Añejo. Not expensive at all, but pretty good. There’s also Casamigos Añejo produced by George Clooney for about the same price. I’ve never tried it, but I’m highly motivated to because, well, George Clooney.