Spice-Rubbed Ribs With Tomato-Tequila Sauce - cooking recipe

Ingredients

Rub
2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons pure chile powder
2 teaspoons paprika
2 teaspoons dried oregano
Ribs
2 baby back rib racks, 1 1/2 to 2 pounds each
Sauce
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1/4 cup tequila
1/2 cup tomato sauce
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons soy sauce

Preparation

Make the rub: in a bowl, combine the rub ingredients; mix with your fingertips.
Remove the thin membrane from the back of each rack of ribs; let ribs stand at room temperature for 20-30 minutes before grilling.
Use about half of the rub to season the ribs on both sides.
Grill, meat side down, over Indirect Low heat (grill temperature should be about 300\u00b0) for 30 minutes.
Meanwhile make the sauce: in a saucepan over med-high heat, warm the oil.
Add in the garlic; cook until it begins to brown, about 30 seconds, stirring occasionally.
Add in the tequila and stand back (it might flame up).
Add in the remaining sauce ingredients and the remaining rub.
Stir the mixture, and then simmer until it reaches a thin sauce consistency, 8-10 minutes.
After the ribs have cooked for 30 minutes, turn them over.
Continue to grill for another 30 minutes, and then start basting with the sauce every 15 minutes for the last 30-60 minutes of grilling.
Grill until the meat is very tender and has shrunk back from the ends of the bones.
The total cooking time should be 1 1/2 to 2 hours.
Transfer the ribs to a baking sheet; cover tightly with foil.
Let rest for 30 minutes before slicing into individual ribs; serve warm.