|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|
|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…
|Tequila Boom-Boom Spare Ribs with Russian Slaw and Honey Cinnamon Corn Sides|
1 rack of pork spare ribs (2 pounds, or 1 kg)
1 small dried arbol pepper, crushed, OR , 1 teaspoon of regular chili flakes
1/2 cup packed brown sugar
1/4 cup tequila
juice of one lime
2 garlic cloves, minced (optional)
1/2 cup molasses, OR honey, OR maple syrup
sea salt and freshly ground black pepper
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.
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.