Red Randy's Tequila Pork Ribs - Mad Anthony Style
(Serves 4)
Recipe by Randy Wilkerson, Illinois

Ingredients for 2 racks of pork ribs:

2 1/2 cups catsup
1 cup of light brown sugar
2 tablespoons chili powder
4 cloves of minced garlic
1/2 medium onion, finely chopped
3 minced Jalopenos or Sorrano peppers
1/4 cup of Mad Anthony's Hot Sauce (XXX if you want it REALLY hot)
2 tablespoons of honey
2 shots Cabo Wabo tequila
S alt & pepper to taste
1 lime


*Ingredient Note - quanities & amounts can be altered to your taste. I gave you specific amounts, but I just really do it by eye ( & taste) If its too runny, add brown sugar. If its too thick, add more catsup.

Combine all the ingredients (except the lime) in a mixing bowl & mix with a fork to incorporate the brown sugar into the other ingredients until there are no clumps of brown sugar in the sauce.
Set aside in the fridge, covered until It's TIME!

Rib Prep:
Alot of people don't know it, but there is a membrane lining the underside of a rack of ribs, if the butcher hasn't already removed it. I prefer to peel this membrane off, I feel it allows the sauce & juices to cook thru the meat better, but you can skip this step if you prefer.

Select an appropriate sized roasting pan or casserole dish with at least a 2" sidewall. Arrange the ribs on edge in the pan, using balls of foil to prop them up if nessessary. Add 1" of water to the pan, cover & seal with foil (or use a lid)Ê& put into a preheated oven @ 325 for 2 hours.

After you've braised the ribs for 2 hours, remove them from the oven & place the rib racks face up on your BBQ grille on med high heat & add the sauce, generously coating the ribs with the sauce. As soon as the granules of brown sugar have melted (about 10 to 15 minutes) it's ready to serve! Remove from the grill& squeeze the lime over the ribs!

ENJOY!!!!