Kicked Up Cuervo Ribs

Read Reviews (4)

"Jose Cuervo Authentic Margarita adds just the right sweetness to these tender grilled ribs." — Jose Cuervo

Directions

Preheat grill or oven to 400 degrees.
Heat 2 tablespoons of oil in a heavy skillet over medium heat and add the onions, garlic, and jalapeno, saute until soft.
Then add salsa, lime juice, mustard, Worcestershire sauce, honey, and Jose Cuervo Authentic Margarita. Bring to a boil. Reduce to a low simmer, and cook for 35-45 minutes.
Rub the ribs with olive oil, and season with salt, pepper, and paprika. Place them in the center of a large piece of aluminum foil, and wrap them up. Make sure to secure the sides well but keeping the foil around the ribs loose.
Roast the ribs in the foil either on the grill or in the oven for 30-40 minutes.
Carefully remove the ribs from the foil and baste them with the simmered sauce. Grill or broil the ribs for about 4 minutes per side, basting to encrust flavor. Slice and serve.
Pour four ounces of Jose Cuervo Authentic Margarita in a glass over ice and enjoy a margarita perfectly paired to complement your ribs.

Reviews More Reviews

Apr 25, 2011

Son came home from college and wanted ribs on the grill. Trying to find something different, I came across this recipe. It was delicious. I made the recipe as written, with the exception of not pureeing the salsa. I baked in the oven for the first part and my husband grilled to finish with the sauce. This makes a LOT of sauce. I have enough leftover to use again. Results were wonderful moist ribs with a great sauce.

—Molly

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Jun 14, 2011

I made this for dinner last night and they were delicious. It was a little too spicy so while simmering i added an adl' 2TBS of honey and 1 TBS of Worcestershire sauce... just to balance out some of the heat... they were still spicy but manageable for my taste buds... next time i am going to use mild salsa vs. medium

—shaun

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5 Ratings

Sep 05, 2011

edible- and that's about it!! Added 2 tbls. brown sugar to try and mellow out the zing of lime. My sauce was orange and very chunky (I followed the directions to the T) I new my family would never eat it with all the chunks in it so I put it through a sieve and then it was very runny - it did coat the ribs nicely but did not look anything like the ribs in the picture. I will not waste my time or ingredients on this one again. I ended up making half the ribs with Ray's and half with this - my 15 and 10 year old did not want to even try this one. Needs to go back to the drawing board in my opinion.

—susan2007

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Nov 06, 2011

The best rib sauce around. My family and friends love when I make these ribs. I've even used the sauce on pork chops and chicken and it goes great with the too. I was nervous at first since the sauce doesn't smell overtly appealing while cooking. But once they are the ribs it is great. If you don't like spice you can skip the paprika when seasoning and use mild salsa or if you like it hot you can add hot peppers. It can be made to suit everyone! Yummy!!! I highly recommend giving this recipe a shot!

—All4acrazyblonde

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