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 slab St. Louis pork ribs
  • 1/4 cup light brown sugar
  • 1 tbs habanero chile powder
  • 1/4 cup ancho chile powder
  • 1 tbs dried Mexican oregano
  • 1 tbs salt
  • 1 tbs freshly ground black pepper
  • 1 tbs chipotle powder
  • 1 habanero chile, seeded and minced
  • 1 1/2 cups barbecue sauce
  • 1/4 cup tequila (recommended: José Cuervo Especial)
  • Large mesquite chunks


  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 degrees 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.