Cookbook:Mexican Ribs

| Southwestern U.S. cuisine

These ribs use a Southwestern style rub, feature a sauce with a lot of prominent Mexican flavors, and are cooked over mesquite instead of hickory, which isn't very easy to find in the South, however mesquite is.

Ingredients

 * 1 slab St. Louis pork ribs
 * ¼ cup light brown sugar
 * 1 tbsp habanero chile powder
 * ¼ cup ancho chile powder
 * 1 tbsp dried Mexican oregano
 * 1 tbsp salt
 * 1 tbsp freshly-ground black pepper
 * 1 tbsp chipotle powder
 * 1 habanero chile, seeded and minced
 * 1 ½ cups barbecue sauce
 * ¼ cup tequila (recommended: José Cuervo Especial)
 * Large mesquite chunks

Procedure

 * 1) Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate.
 * 2) Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
 * 3) Place enough mesquite chunks in a smoker to keep the temperature at 200°F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.
 * 4) Brush meat side liberally with sauce mixture. Place sauce side-down on a high grill and cook until well-browned. Brush other side with sauce and repeat 1 more time.
 * 5) Slice ribs into 1-rib portions and serve warm with remaining sauce.