Tequila And Lime Pork Spareribs Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
• Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
• Serve the ribs with Tequila BBQ Sauce.
• Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
• Place pork ribs on a baking sheet.
• Drizzle blended kiwi sauce over ribs.
• Loosely cover ribs with a sheet of aluminum foil.
• Cook in preheated oven until tender, about 1 hour.

Steps:

• Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees F (63 degrees C), about 20 minutes.

Steps:

• Season the ribs with salt and pepper.
• In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
• Season with salt and pepper.
• Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
• Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
• Remove from the refrigerator and bring the ribs to room temperature.
• Preheat the grill on low.
• Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
• Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
• Remove from the grill and slice into individual ribs.

Steps:

• Place pork in a large zip-type plastic bag.
• Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours.
• Remove pork from bag and discard marinade. Pat pork dry.
• Heat oven to 350°F.
• Mix remaining ingredients in bowl and pat mixture over all surfaces of pork.
• Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F
• Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F).
• Slice and serve.
• NOTE: This could probably be done on a grill, too, but cook time might need adjusting.

Steps:

• Rub the pork pieces evenly with the chile-lime seasoning. Place the pork in the Instant Pot. Add the broth, tequila, and 2 tablespoons of the lime juice.
• Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize.
• Using a slotted spoon, transfer the pork from the pot to a bowl. Use two forks to shred it into large bite-size pieces. Pour the cooking juices out of the pot into a separate bowl.
• Wipe out the pot. Select SAUTÉ and when the pot is hot, add 1 tablespoon of the avocado oil. Add about half of the pork to the hot oil and cook, stirring occasionally, until the pork is browned and slightly crisp in some places, about 15 minutes. Remove the pork from the pot. Repeat with the remaining pork and 1 tablespoon avocado oil. Return all the pork to the pot and season to taste with salt. Select CANCEL.
• Stir the cilantro, lime zest, and remaining 2 tablespoons lime juice into the pork. Skim the fat from the reserved cooking juices and add the cooking juices as desired to moisten the carnitas.
• Serve the carnitas with butter lettuce leaves and desired toppings.