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Tequila Barbecued Spareribs

Tequila Barbecued Spareribs

Sunset JANUARY 2001

  • Yield: Makes 4 servings


  • Salt


1. Rinse ribs and pat dry. Arrange in a single layer in an 11- by 17-inch pan. Add 3/4 cup water; cover tightly with foil.

2. Bake in a 425° oven until meat is tender when pierced, 40 to 45 minutes. Lift ribs out. Skim and discard fat and save juices for other uses, or discard.

3. Place ribs on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning as needed, until ribs are browned on both sides, about 10 minutes total.

4. Set aside 1/4 cup of the sauce. Baste tops of ribs with about half the remaining sauce; turn over and brown, 4 to 5 minutes. Baste other sides of ribs with remaining sauce; turn over and brown, 4 to 5 minutes.

5. Transfer to a board; cut between ribs and serve with reserved 1/4 cup sauce to add to taste. Add salt to taste.

Nutritional Information

Amount per serving
  • Calories: 721
  • Calories from fat: 51%
  • Protein: 40g
  • Fat: 41g
  • Saturated fat: 15g
  • Carbohydrate: 29g
  • Fiber: 1g
  • Sodium: 311mg
  • Cholesterol: 161mg

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Tequila Barbecued Spareribs Recipe