Rinse ribs and pat dry. Arrange in a single
layer in two 11 x 17-inch baking pans and season with salt and
pepper. Add 3/4 cup water, cover tightly with foil.
Bake in a 425*F (220*C) oven until meat
is tender when pierced, about 40 to 50 minutes. Lift ribs out.
(Skim and discard fat and save juices for other uses or discard.)
Place ribs on a barbecue grill over a
solid bed of medium coals or medium heat on a gas grill; close
lid on gas grill. Cook, turning as needed, until ribs are browned
on both sides, about 10 minutes total.
Baste tops of ribs generously with Tequila
Barbecue Sauce; turn over and brown, 4 to 5 minutes. Baste other
sides of ribs generously with sauce; turn over and brown, 4 to
5 minutes.
Transfer ribs to a board; cut between
ribs and serve with additional Tequila Barbecue Sauce on the
side, as desired.
Makes 8 servings.
Tequila Barbecue Sauce
1 (12-ounce) can frozen pineapple juice
concentrate
1 (6-ounce) can tomato paste
1 cup tequila
1/4 cup lemon juice
2 tablespoons distilled white vinegar
1 tablespoon finely minced garlic
1 tablespoon minced canned chipotle chili
in adobo sauce (including sauce) or 1 teaspoon hot sauce
In a 4 to 5-quart saucepan, combine the
pineapple juice concentrate, tomato paste, tequila, lemon juice,
vinegar, garlic, and chipotle chili or hot sauce.
Bring to a boil over medium-high heat
and stir often until reduced to 2 cups, about 20 minutes.
Use sauce, or refrigerate, covered tightly,
for up to 2 weeks, or freeze.
