| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Emlive09 |
1 |
servings |
INGREDIENTS
| 1 |
|
Rack pork spareribs; (about 3 pounds) |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
c |
Olive oil |
|
|
Juice from 4 limes |
| 1/2 |
c |
Tequila |
| 1/4 |
c |
Finely chopped onions |
| 2 |
tb |
Minced garlic |
| 2 |
md |
Jalapenos; stemmed, seeded and |
|
|
; finely chopped |
| 2 |
tb |
Finely chopped fresh cilantro leaves |
INSTRUCTIONS
Season the ribs with salt and pepper. In a small mixing bowl, whisk the
oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk
well. Season with salt and pepper. Place the ribs, meat side down, in a
glass baking dish. Pour the marinade over the ribs, coating each side
completely. Cover with plastic wrap and refrigerate overnight (at least 12
hours), turning every couple of hours. Remove from the refrigerator and
bring the ribs to room temperature.
Preheat the grill on low. Place the ribs, meat side down, and slow grill
the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2
hours, or until the ribs are tender. Remove from the grill and slice into
individual ribs.
Yield: 2 to 3 servings
Recipe Courtesy Emeril Lagasse 1999
Converted by MC_Buster.
Per serving: 2296 Calories (kcal); 223g Total Fat; (96% calories from fat);
7g Protein; 11g Carbohydrate; 22mg Cholesterol; 27mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 44 Fat; 0 Other
Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC20
Converted by MM_Buster v2.0n.
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