Alejandra Cota

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Spicy Tequila Pork Ribs

20 mins
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Your next barbecue will be a real success if you prepare this delicious and original recipe of Spicy Tequila Pork Ribs, which have a spicy touch of Cascabel pepper. For this recipe of ribs you need to make a rub with the perfect combination of sugar, chile, seasonings and salt, which will give an excellent flavor in conjunction with the cooking on the grill. It is important that when you make this recipe of ribs, let each piece exceed 65 ° (149F) internal so that you can eat them without risk of them being still raw
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4 portions
  • 1 tablespoon salt, smoked, for the rub
  • 2 tablespoons garlic powder, for the rub
  • 2 tablespoons onion powder, for the rub
  • 1 tablespoon allspices, ground, for the rub
  • 13 cascabel chili peppers, roasted and ground, for the rub
  • 2 tablespoons Cayenne pepper, for the rub
  • 1 tablespoon cumin, for the rub
  • 1 tablespoon oregano, for the rub
  • 5 tablespoons garlic, in flakes, for the rub
  • 3 tablespoons mustard
  • 1 pork ribs, 2-3 kg, for the marinade
  • 1 cup raw sugar
  • 1/2 cups butter
  • 1/2 cups tequila
  • 1/4 cups BBQ sauce


Preheat the oven to 180 ° C (356° F)
For rub, mix salt in a bowl with garlic and onion powder, whole black pepper, bell pepper, cayenne pepper, cumin, oregano and garlic flakes.
Place the ribs in a oven proof dish, spread with the mustard and then with the rub at all ends, bake for 1 hour and remove from the oven.
On a board place aluminum foil and in the center arrange the muscovado sugar, the butter and the honey. Place the ribs on top of this mixture and wrap with aluminum foil.
Bake the ribs for 2 hours or until they are soft, remove from the oven, let stand a minute and cut, serve and enjoy.


Serve the pork ribs with potatoes.


The ribs must have an internal heat of 65 ° C (149F)or more so you can eat without risk to be raw.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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