Oven Baked Ribs with Tequila BBQ Sauce

Serves 6

Guy Fieri inspired oven baked ribs. Guy uses pork ribs, I tried with both beef and short ribs. I like the long beef spare ribs best for this recipe. The Tequila BBQ sauce is extra fun for Purim and is bursting with sweet, savory, spicy and tangy flavors. Use some sauce to brush on the ribs while cooking and the rest to pass for dipping. The meat is fall off the bone soft and next time I definitely need to double the recipe!

Two (4-pound) racks beef ribs
2 tablespoons ground cumin
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
1 teaspoon ancho chile powder or chili powder
Tequila BBQ sauce, for serving, recipe follows

Tequila BBQ Sauce:
One 6-ounce can tomato paste
1 cup packed light brown sugar
1/2 cup white or gold tequila (I prefer white)
1/4 cup lime juice
1 tablespoon minced fresh garlic
1 tablespoon molasses
2 teaspoons chipolte in adobe sauce OR 1 generous teaspoon Sriracha sauce
Kosher salt and freshly ground black pepper

Preheat the oven to 275 degrees F.
Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
Set a few large sheets of foil out (one set for each rack). Place 1 rack on each sheet and divide the dry rub in half. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours.

Make the Tequila BBQ Sauce: 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 in the chipolte in adobe or sriracha sauce, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth.

After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, brush with a little bbq sauce and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
Serve the ribs with remaining Tequila BBQ Sauce.

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