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
- ¼ cup light brown sugar
- 1 tbsp habanero chile powder
- ¼ cup ancho chile powder
- 1 tbsp dried Mexican oregano
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp chipotle powder
- 1 habanero chile, seeded and minced
- 1 ½ cups barbecue sauce
- ¼ cup tequila (recommended: José Cuervo Especial)
- Large mesquite chunks
- Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour.
- Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
- 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.
- 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.
- Slice ribs into 1-rib portions and serve warm with remaining sauce.