Margarita-Glazed Baby Back Ribs

Margarita-Glazed Baby Back Ribs
Photo by Scott Phillips


  • 2 Tbs. soy sauce
  • Kosher salt and freshly ground black pepper
  • 1 tsp. ground cumin
  • 2 Tbs. dark agave syrup or honey; more to taste
  • 2 racks pork baby back ribs (about 1-½ lb. each), membrane removed
  • ½ cup blanco (silver) tequila
  • ¼ cup blanco (silver) tequila
  • + 11 more ingredients
    • 1 Tbs. minced fresh garlic (about 3 large cloves)
    • 1 Tbs. pure New Mexico or ancho chile powder
    • 3 Tbs. extra-virgin olive oil
    • ¼ cup chopped fresh cilantro
    • ¼ cup fresh lime juice (from 2 medium limes)
    • 2 tsp. finely grated lime zest
    • 3 Tbs. dark agave syrup or honey
    • 2 Tbs. Cointreau (optional)
    • ½ cup fresh orange juice
    • 1/3 cup fresh orange juice (from 1 medium orange)
    • ¼ cup fresh lime juice; more to taste

In a medium bowl, whisk the orange and lime juices, tequila, agave, oil, Cointreau (if using), soy sauce, garlic, chile powder, lime zest, cumin, 1 Tbs. salt, and 1 tsp. pepper. Cut each slab of ribs in half and put in a large resealable freezer bag; pour the marinade over the ribs. Seal the bag ...

View full recipe at Fine Cooking


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