- 2 tablespoons olive oil
- 1/2 cup Vidalia onions, finely chopped
- 4 garlic cloves, smashed
- 1 (24 ounce) jar store bought salsa, pureed (mild, med, or hot)
- 1 jalapeno pepper, finely chopped
- 1 lime, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 cup Jose Cuervo Authentic Margarita
- 2 racks baby back ribs
- Olive oil
- Salt and pepper
- Smoked paprika
- 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.