Cookbook:Mexican Ribs

Cookbook | Ingredients | Recipes | Southwestern U.S. cuisine

These ribs use a Southwestern style rub, feature a sauce with a lot of prominent Mexican flavors, and are cooked over mesquite instead of hickory, which isn't very easy to find in the South, however mesquite is.



  1. Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour.
  2. Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
  3. Place enough mesquite chunks in a smoker to keep the temperature at 200˚F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.
  4. Brush meat side liberally with sauce mixture. Place sauce side down on a high grill and cook until well browned. Brush other side with sauce and repeat 1 more time.
  5. Slice ribs into 1-rib portions and serve warm with remaining sauce.