BBQ Pork Ribs with Tequila

Ingredients:

Rack of pork ribs

• 2 layers of 1.8 kg pork ribs from the brisket area
• 2 tbsp. l. ground cumin
• 2 tablespoons of crushed garlic
• 2 tbsp onion powder
• 2 tbsp paprika
• 2 tbsp. salt
• 2 tsp ground black pepper
• 1 teaspoon ground ancho pepper

Tequila Barbecue Sauce

• 1 small dried New Mexico chili pepper
• 1 can (170 g) of tomato paste
• 1 cup firmly packed light brown sugar
• 0.5 cups white tequila
• 1/4 cup lime juice
• 1 tbsp. minced fresh garlic
• 1 tbsp cane molasses

Preparation:

1. Preheat oven to 135°C.
2. Trim excess fat from the ribs. Remove the thin membrane from the back of the ribs and discard. Prepare the spice mix by mixing the cumin, garlic, onion powder, paprika, salt, black pepper, and ancho powder in a bowl.
3. Lay out several large sheets of foil (one per rack). Place one rack of ribs on each sheet and spread the spice mixture evenly. Rub the spice mixture into both sides of the ribs, then wrap each rack tightly in foil. At this point, the ribs should be meat-side down. Place each roll on a baking sheet and roast in the oven for 2 hours. After 2 hours, unwrap the foil so the ribs are exposed.
4. Carefully flip the ribs over, meat side up, and bake for another 1.5 hours with the foil uncovered. When the ribs are done, they'll be tender and the meat will fall off the bone.
5. Grill them until crispy, 1-2 minutes. Serve the ribs with tequila barbecue sauce.
   
   Tequila Barbecue Sauce:
   
   To begin, place the dried chilies in a bowl and pour in 1/4 cup hot water. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic, and molasses. Stir well and bring to a gentle simmer. Add the chilies and water, season with salt and pepper, and cook until the flavors meld, 2-3 minutes. Blend until smooth and serve with the short ribs as a dipping sauce.