Tequila Ribs

Tequila Ribs

These Tequila Ribs one of my favourite rib recipes. There is just something about the essence of tequila going on here that goes so well with grilled corn and slaw!

I keep prodding myself to experiment with new recipes and not to get ‘set in my ways’ but honestly…when you have found the perfect recipe for your tastes why mess around with it????

Having said that if Tequila Ribs are not your thing you may enjoy these Bar-B-Barn Copy Cat Ribs!

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Tequila Ribs Yum
Tequila Ribs
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Ribs
  • 2 racks pork back ribs about 3-4 lbs
  • salt and pepper
Sauce
  • 1/2 cup ketchup
  • 2 tsp chili garlic sauce
  • 1/2 cup soy sauce
  • 1/4 cup orange juice
  • 3 Tbsps lime juice
  • zest of 1 lime
  • 1 cup brown sugar
  • 2 cloves garlic minced
  • 2 Tbsp Tequila
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Ribs
  • 2 racks pork back ribs about 3-4 lbs
  • salt and pepper
Sauce
  • 1/2 cup ketchup
  • 2 tsp chili garlic sauce
  • 1/2 cup soy sauce
  • 1/4 cup orange juice
  • 3 Tbsps lime juice
  • zest of 1 lime
  • 1 cup brown sugar
  • 2 cloves garlic minced
  • 2 Tbsp Tequila
Tequila Ribs
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Rib Preparation
  1. Remove the silver backing from the lean side of the rib racks. Be sure to use a non-serrated knife. Tip -if you can get a good start, usually on the narrow end of the rack, once you can get a finger grip on it you can often pull it off in one long piece.
  2. Salt and pepper both sides of the racks and cut into 2-3 rib portions.
Sauce
  1. Mix all sauce ingredients in a bowl and microwave 3-4 minutes, stirring occasionally.
Pressure Cooker Method
  1. Pour 2 cups of ginger ale in pressure cooker.
  2. Follow directions for your pressure cooker and fully cook the ribs. For mine it is 35 minutes on high.
  3. Release pressure according to you pressure cooker instructions and remove ribs. Pour hot sauce over the hot ribs and allow them to soak in the sauce until ready to finish on the BBQ. (Can be a few hours to 2 days). You can also freeze the cooled ribs a this point for future.
  4. When ready to serve heat BBQ and set to medium. Distribute ribs over the grill and allow to heat through, turning and moving so they don't burn. Serve once heated and sauce has caramelized,crisped a bit.
Oven Method
  1. Preheat oven to 350 degrees F.
  2. Place raw ribs in roasting pan and cover with foil.
  3. Bake 60 minutes. Turn ribs over and pour sauce over them. Bake uncovered for another 30 minutes.
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Cinnamon Ice Cream

Cinnamon Ice Cream

I don’t know why there isn’t a commercial version of Cinnamon Ice Cream (at least there isn’t in Canada that I have ever seen).   It is such a  perfect partner for apple pie, peach pie, berry crisps, cobblers.  In fact – I had Cinnamon Ice cream in an upscale restaurant years ago and when I couldn’t find any in the store that is what prompted me to go out and buy an ice cream maker.  It sounds kind of decadent to have an appliance so specific to one thing but what is nice is you can control the healthiness of your iced product – low fat frozen yogurt, sherbets, ices, and yes – even margarita mix! Continue reading “Cinnamon Ice Cream”

Easy Dill Pickles

Easy Dill Pickles

I am so happy to post this recipe for Easy Dill Pickles because I made them yesterday and the brittle, yellow newspaper article from 1988 (yes…1988) was crumbling in my hands.  So… apparently I have been making these pickles for 28 + years! Continue reading “Easy Dill Pickles”

Easy Pie Crust

Pie Dough

Thanks goodness for this Easy Pie Crust recipe! I have tried so many different pie crust recipes in my life!  I used to have a love/hate relationship with pie crust.  My Mom and my sister both make incredible pie crust, always have.  And mine….. Continue reading “Easy Pie Crust”

More August, 2016 Wine Picks

August 20 2016 Wine Picks

There are still a few hot weeks ahead so there are some refreshing recommendations.  There are also a few good value reds.

Rose

I personally don’t go for the light, florally roses.  So I found these 2 intriguing because they promise a bigger mouth feel.

Chateau Bellevue La Foret Rose 2015

#219840 Score 90  $14.95

Tasting notes from Natalie MacLean say ‘An incredible tasting and mouth-watering dry rose, especially for this price point. Aromas of field strawberries and tiny raspberries.”

Famille Perrin Reserve Rose 2015

#719062   $15.95

Vintages panel tasting notes say “this is loaded with aromas of field flowers, potpourri, apricot, raspberry, wild strawberry and garrigue. Plump and juicy with considerable heft, but carried beautifully on a soft, round frame. Closes with a floral and herb-tinged fruit tone.”

Whites

Joseph Cattin Gewurztraminer 2014

#224626  Score 90   $19.95

This wine is from Alsace where they excel at whites like  Reisling, Gewrtuztraminer , Pinot Gris.  Traminer is the grape and gewurz means spicy.  Gewruztraminer is a very specific taste- you either like it or you don’t I think.  I happen to like it a lot! Particularly with Chinese or Asian food which can be hard to pair with.  Tasting notes from Anne Krebiehl (MW, Wine Enthusiast) say “charming overtones of citrus herald the freshness of the 2014 vintage while the palate shows richer fruit, golden Mirabelle plums and baked apricot with occasional swirls of rose blossom.  The dry finish beautifully accentuates the freshness and is rather moreish.”

Elderton # Series Chardonnay 2015

#458760   $15.95

Elderton is a highly respected Australian producer. Wine notes are calling this outstanding  value since it is made from premium Barossa fruit.  They anticipate a plum, fruit-driven Chardonnay with ripe pineapple and peach.

Kim Crawford Pinot Gris 2015

#369850   $19.95

In case you didn’t see my earlier posts…Pinot Gris is my new area of exploration. So I can hardly wait to try this wine described by the Vintages panel as “the purest possible expression of the grape” because  there was minimal skin contact, cold fermentation and no oak.  Tasting notes say it is a delicate, lovely wine with aromas and flavours of jasmine, apple, spice and honey. Fresh, vibrant with superb balance.

Reds

Some good value wines in this release as well.

Chateau La Bastide Optimee Corbieres 2011

#448662    Score 91      $19.95

Jeb Dunnuck of erobertparker.com is calling this wine ‘a rock star Corbieres’.  It is 80% Syrah and 20% Grenache. His tasting notes indicate ‘Deep, rich and layered, with lots of ripeness in its cassis, black raspberry, melted licorice and subtle vanilla ban aromas and flavors, it’s full-bodied with low acidity, outstanding purity and a thick unctuous texture. This is one sexy Corbieres to enjoy over the coming 3-4 years.”

A lot of superlatives going on here and I particularly like the low acidity for drinking now.  This would be one to stock up on if you like dark fruitiness in your wine.

Pascual Toso Reserve Malbec 2013

#183897  Score 90  $19.95

I became familiar with Pascual Toso Malbec when it won a Bronze Medal in the  World Wine Awards of Canada in the Malbec category in 2014.  At $13.95 it became a go-to for everyday drinking.

The World Wine Awards of Canada (“The Worlds”) is open to both imported and domestic wines for sale in Canada, provided the wine sells for less than $50 somewhere in the country.  As a consequence it is an opportunity for all wines sold here to show that they can compete in quality and value with wines from anywhere in the world.  Blind judgings are remarkable opportunities for unknown wines to make their mark. Wines are tasted in price categories based on the lowest selling price in Canada.

The wine in this month’s release is a Reserve and apparently a noticeable step up from the regular fare. Steve Thurlow of winealign.com  says the aging in American oak ‘gives it a sweetish feel to nose and palate and it is quite dry and finely balanced with excellent length. Aromas of floral black cherry with blueberry and mild warm fragrant oak spice.’

Ravenswood Lodi Old Vine Zinfandel 2014

#942599  $21.95

Zinfandel has a distinct character – medium to full bodied, spicy,  peppery, fruity and fairly unique to California. (Italy produces wine from the same grape but calls it Primitivo and the style is quite different). Ravenswood is one of the top producers of Zinfandel and the Old Vine is a notch up from the regular fare. I would also look for a bit of a raisiny quality thanks to the Old Vine origin.

Note it is a 2014-tasting notes suggest if you drink it now decant and let it aerate for about 3 hours.

Buried Cane Cabernet Sauvignon 2014

#402081  Score 90   $19.95

This is featured as the LCBO’s Wine of the Month.  Washington Cabernet Sauvignons are typically fruity and not overly tannic which equals EASY DRINKING!  Tasting notes from Catherine Fallis MS winereview-planetgrape.com call is ‘Supple and slightly chewy with notes of cherry, blueberry, plum, cassis, dried herbs, aged Sumatran coffee beans and vanilla.”