A heady blend of tequila, orange juice, lime juice, and jalapeño pepper gives these pork ribs their personality. If you wish, the ribs can be marinated for as long as overnight.
ACTIVE TIME: 15 MIN · TOTAL TIME: 2 HR 5 MIN · MAKES: 4 MAIN-DISH SERVINGS
1 CUP FIRMLY PACKED FRESH CILANTRO
LEAVES AND STEMS
½ SMALL ONION, THINLY SLICED
4 GARLIC CLOVES, CRUSHED WITH
GARLIC PRESS
1 PICKLED JALAPEÑO CHILE
½ CUP FRESH LIME JUICE
¼ CUP FRESH ORANGE JUICE
¼ CUP TEQUILA
1 TABLESPOON OLIVE OIL
2 TABLESPOONS SUGAR
½ TEASPOON DRIED OREGANO
3 POUNDS PORK SPARERIBS
1 Preheat oven to 350°F. In blender, combine cilantro, onion, garlic, pickled jalapeño, lime and orange juices, tequila, oil, sugar, and oregano and puree until smooth.
2 Place spareribs in nonreactive roasting pan just large enough to hold them in single layer. Pour cilantro mixture over ribs, turning until evenly coated. Roast, turning ribs twice, 1 hour 30 minutes. Turn oven control to 450°F and roast the ribs until very tender and richly colored, about 20 minutes longer.
3 Transfer ribs to warm platter. Skim and discard fat from sauce remaining in pan and spoon sauce over ribs.
EACH SERVING: ABOUT 610 CALORIES | 40G PROTEIN | 13G CARBOHYDRATE | 44G TOTAL FAT (15G SATURATED) | 161MG CHOLESTEROL | 183MG SODIUM