Sweet and sour tequila ribs

Recipe from: 18 August 2014
recipes, ribs, roast

Ingredients 18
Servings 4
Time 00:20

Ingredients

  • 1
    8cm-piece ginger, peeled and sliced
  • 2
    cup
    malt vinegar
  • 1/2
    cup
    brown sugar
  • 2
    cup
    clementine juice
  • 2
    tsp
    paprika
  • 2
    Tbs
    table salt
  • 2
    l
    water
  • 2
    kg
    pork ribs
  • MARINADE:
  • 3/4
    cup
    tequila
  • 2/3
    cup
    malt vinegar
  • zest of two clemetines
  • 1
    cup
    brown sugar
  • 1
    Tbs
    finely grated ginger
  • 2
    cloves
    garlic, mashed
  • 2
    smoked jalapenos in adobo sauce, roughly chopped (optional)
  • 1
    tsp
    dried chilli flakes (or more to taste)
  • 1
    Tbs
    salt
 

Method

00:50
 
Place all the stock ingredients in a large saucepan and bring to a boil.

If needed, cut the ribs in half so they fit the pan. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30 minutes until the ribs are tender.

While the ribs are cooking, make the marinade. Place all the marinade ingredients in a bowl and mix to combine.

Remove the ribs from the cooking liquid and place in a large baking dish. While the ribs are still hot, pour over the marinade and rub evenly to coat the ribs.
   
Cover the dish with plastic wrap or place the ribs in a few large Ziplock plastic bags and refrigerate overnight.

Preheat oven to 220°C.

Place the ribs on a wire rack set over a baking trays lined with a few sheets non-stick baking paper. (Depending on the size of your oven you might have to do this in 2 batches.)

Brush the pieces of jalapeno off the ribs (if used) so that it does not burn while roasting and roast the ribs for 20 minutes, brushing with the marinade every 5 minutes until brown and sticky.

Recipe reprinted with permission of HeinStirred. To see more recipes, click here.
 

Read more on: roast  |  ribs  |  recipes
 

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