Best Jalisco Tequila Lime Barbecue Sauce Recipes

TEQUILA LIME SAUCE

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

JALISCO TEQUILA LIME BARBECUE SAUCE

Steps:

• In medium saucepan, add all ingredients and bring to a slow boil over medium-high heat on stovetop, stirring frequently.
• Turn heat down to low and simmer uncovered until thickened slightly, approximately 20 minutes. Stir occasionally.
• Use as a wet sauce for last 15 minutes of grilling for chicken or pork roasts.

TEQUILA AND LIME PORK SPARERIBS

Steps:

• 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.

TEQUILA BBQ SPARE RIBS

Steps:

• Preheat the oven to 275 degrees F.
• Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
• Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
• Serve the ribs with Tequila BBQ Sauce.
• Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.

TEQUILA SAUCE

Steps:

• Heat a skillet over medium high heat.
• Add enough canola oil to coat, then add chiles, jalapeno, cactus, and onion.
• Saute until onion starts to become transparent.
• Turn off heat.
• In a blender, combine tequila, lime juice, orange juice, cheese, egg substitute, sugar, and salt.
• Blend until smooth.
• Add blended mixture to skillet and reheat over low flame, stirring constantly.
• Simmer (continuing to stir) until juice starts to thicken.
• Serve over meat of your choice.