Category Archives: spare ribs

Tequila Boom-Boom Spare Ribs Recipe

Tequila Boom-Boom BBQ Sauce Spare Ribs

¡Hola, amigos! Here’s something different for you to swirl with the set of ingredients from the lands of Aztecs and Maya: Tequila Boom-Boom Sauce Spare Ribs recipe. If you are looking for something new to try this Father’s day, this might be of an interest. These ribs will assure your papa’s (+ party) complete satisfaction.  We devoured them with gusto and had a good Mexican laughabout any rib sauce we’ve tried previously including the sickly-sweet and flat commercial sauces. For the secret ingredients, I basically added some tequila and a few new capsicum varieties to my staple Cajun BBQ sauce. The base sauce has a perfect balance of sweetness and acidity as well as and a long record of successful meat and poultry basting for all kinds of events in case you will be looking for a kids-friendly version and would wish to omit tequila. However, the new version layered with tequila, arbol, ancho chiles and Cholula makes it better and bolder for my adult taste.

Tequila Boom-Boom BBQ Sauce
Tequila shot added to the BBQ spare rib sauce

The upside of this recipe is that you can make the ribs and sauce way in advance of the event (fully cooked or par-cooked),  up to 48 hours ahead if you keep it in the fridge and/or up to a week sealed and kept in the freezer saving yourself time and headache of the party prep. It will also travel well and will make a centerpiece appetizer or main.

The downside is that you would have to allow at least 3.5 hours to make it.

The most popular tequila Jose Cuervo makes an excellent base for Tequila Boom-Boom drink
Tequila Boom-Boom is actually a Mexican drink made of equal parts of tequila and Sprite (or similar, like 7Up or ginger ale) served in a rock glass with a dash of Grenadine syrup.  Another name of this drink is a Tequila Slammer, because of the way the drink is taken:  the fifth of the glass is empty to allow the mix of tequila and carbonated drink to fizz. You then put your hand over the top of the glass and slam it onto the bar counter to mix it. This move causes the drink to foam fast, so you have to drink it immediately, or it will spill. This drink is strong; I didn’t want to get intoxicated early in the afternoon, so I decided to give a splash of it to my favorite my favorite BBQ pork rib sauce I was making the other day.  The result was amazing, definitely worth sharing.  I marked Seven Up  optional in the recipe to make the sauce stickier and to cut on evaporation and caramelization time for your convenience.
Several dried capsicums and ground coffee are used in the rub and added to the BBQ sauce

Capsicums and the spice rubs are all rage this summer with dozens of new varieties and combinations coming from all over the globe. I am more than willing to try them all.  This recipe obviously took Mexican direction, so in addition to tequila I used crushed arbol flakes, ancho chile powder and Cholula spicy sauce, all originating from the Bestico (aka Mexico).  Naturally, you can have tequila swapped with whiskey, bourbon, gin or vodka depending on your preference and give it some other cultural direction to Memphis, St. Louis, etc. (the recipe gives a choice of chilis if pure Mexican fare is hard to find in your area).

Perfectly cooked ribs should be tender, but still juicy and not falling off the bone.

The recipe below is the oven BBQ method, which I much prefer to the grilling method for both, time and quality results. Albeit, I often combine both by baking ribs in the oven until ready and almost falling off the bone; and finishing them on a low BBQ heat for the basting part of 15 minutes. FYI, the most appreciated ribs are not supposed to fall off the bone. According to the famous carnivore, Jay Rayner, the best tasting pork ribs should be tender, but still juicy and well attached to the bone. The falling off the bone is a sign of an overcooked, overfrozen or over-re-heated meat. Properly cooked ribs should still have some resilience and chew and would pull cleanely off the bone with your teeth.

Rubbing spare ribs with the mix of spices and herbs.
Makin BBQ sauce and ribs’ brushing stage
Cutting spare ribs into individual portions

Voila, our succulent out of this world ribs are done and ready to be served.
OK, one rib down already while I’m still taking pictures! That’s a good sign. Someone’s gonna be happy tonight…

For the summer side course, keep it simple: boiled/grilled seasoned corn and refreshing coleslaw salad (recipe will follow shortly).  For the corn seasoning, try the Lime Chili Butter, OR brush it with my new favorite: Honey-Cinnamon Butter -1 tablespoon of salted butter melted with a dash of honey (or maple syrup) and a pinch of cinnamon.
Tequila Boom-Boom Spare Ribs with Russian Slaw and Honey Cinnamon Corn Sides
For the colder days, pasta with simple tomato sauce made from the garden tomatoes would make an amazing companion to these ribs. I suspect, Daddy won’t trade it for the world’s best cupcake as this would be so much better than mac n’ cheese.

Enjoy and don’t forget to serve the paper towels!

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TEQUILA BOOM-BOOM BBQ SPARE RIBS
Yields: 4 main to 8 appetizer portions
Ingredients:

1 rack of pork spare ribs (2 pounds, or 1 kg)

Spice Rub:
2 tablespoons paprika
1/2 teaspoon ancho chile or cayenne powder
1 teaspoon coarse salt
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coffee
1/2 freshly ground black pepper
Tequila BBQ Sauce 

1 small dried arbol pepper, crushed, OR , 1 teaspoon of regular chili flakes

1 cup ketchup
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1/2 cup packed brown sugar
1/4 cup tequila
1/4 cup Seven Up (optional)
juice of one lime
1 small onion, minced
2 garlic cloves, minced (optional)
1/2 cup molasses, OR honey, OR maple syrup
1/4 teaspoon Cholula chili sauce, OR Tabasco
sea salt and freshly ground black pepper

Instructions:

Preheat the oven to 350F.

Trim the ribs of any excess fat or sinew.  Remove the thin membrane from the back side of the ribs and discard (PS: I’m not always doing it, but this would prevent the ribs from coiling). Optionally, cut the rack in 4 individual portions for a better fit into the baking pan.

Combine the paprika, ancho chile powder, coarse salt, paprika, oregano, marjoram, cumin, garlic, onion powder, ground coffee and black pepper together in a mixing bowl to make a rub.  Rub the mixture into the ribs on both sides and refrigerate for 1 hour.
Place ribs into a baking pan (I prefer the glass one), cover with aluminum foil and bake in the oven for 45 minutes.  Remove the foil, turn the ribs over. Cover back with foil and bake ribs for another 45 minutes. In the meantime, prepare the basting tequila sauce (see the instructions below). When done, the ribs will be tender and the meat will have shrunk back from the bones.
Lower the oven temperature to 275F. Brush the ribs generously with the Tequila BBQ sauce and bake for 10 minutes. Turn the ribs over and brush with the sauce. Return to the oven for 7-10 minutes. Repeat coating the ribs on both sides for another 5 minutes each side. Remove from the oven. Brush with extra sauce if wish be. Let stand for a few minutes, cut in individual portions if necessary and serve.

Tequila BBQ Sauce:

Soak the dried chili flakes in a small bowl with a few tablespoons of hot water to rehydrate for 5 minutes.  Add the soaked flakes, ketchup, apple cider vinegar, tomato paste, brown sugar, tequila, Seven Up, lime juice, onion, garlic, molasses, hot sauce and salt and pepper to the blender or food processor.  Pulse few times until the mixture is smooth. Equally, you can grate the onion and garlic and just mix the ingredients in a bowl with the fork.