Tequila-Braised Country-Style Ribs

Prep Time
Cook Time
1d 3h
Ready In

"Adapted from a recipe served at Grace in Albuquerque, NM. The ribs need to marinate overnight, so plan ahead. Good with mashed potatoes or sweet potato fries and cole slaw."

Original recipe yields 4 servings


  • Serving Size: 1 (614 g)
  • Calories 902.9
  • Total Fat - 54.4 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 254.6 mg
  • Sodium - 927.5 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 2.8 g
  • Sugars - 19.3 g
  • Protein - 72.8 g
  • Calcium - 124.1 mg
  • Iron - 4.1 mg
  • Vitamin C - 17.8 mg
  • Thiamin - 1.4 mg

Step 1

Combine sugar, 5-spice powder and garlic. Rub mixture well into each rib. Cover and marinate overnight in refrigerator.

Step 2

Remove ribs from refrigerator and allow to sit at room temperature for at least 30 minutes, to 45 minutes.

Step 3

For the sauce, heat oil over medium-low heat and add onions; cook slowly until they are caramelized. Add garlic and stir to blend. Add remaining sauce ingredients and bring to a simmer. Cook 5 minutes and remove from heat.

Step 4

Preheat oven to 325°F

Step 5

In a large, heavy skillet or Dutch oven, sear each rib until brown. The sugar in the rub will make the ribs brown quickly, and you may need to change pans if the buildup in bottom of pan gets too thick. After all ribs are seared, place them side by side, in single layer, in a deep roasting pan. Add sauce.

Step 6

Cover pan with foil and cook in oven for 2 1/2 hours, or until tender.

Step 7

Remove ribs from pan and keep them warm. Transfer pan drippings and sauce to a blender and puree (be very careful when blending hot liquids). Pour into a saucepan and reheat for serving.

Step 8

Serve ribs with sauce and garnish with chopped peanuts.

Tips & Variations

No special items needed.



Yum. A wonderful aroma filled the house while this was cooking. I didn't puree the sauce (I was hungry, lol) and added a slurry at the end to thicken it up a bit more. I would think that this would also work well in a crock pot. Thanks for the delicious dinner last night, Mike.

review by:
(5 Jun 2020)