Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 slab St. Louis pork ribs
- ¼ cup light brown sugar
- 1 tbsp habanero chile powder
- ¼ cup ancho chile powder
- 1 tbsp dried Mexican oregano
- 1 tbsp salt
- 1 tbsp freshly-ground black pepper
- 1 tbsp chipotle powder
- 1 habanero chile, seeded and minced
- 1 ½ cups barbecue sauce
- ¼ cup tequila (recommended: José Cuervo Especial)
- Large mesquite chunks
Directions
Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate .
Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.
Place enough mesquite chunks in a smoker to keep the temperature at 200°F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.
Brush meat side liberally with sauce mixture. Place sauce side-down on a high grill and cook until well-browned. Brush other side with sauce and repeat 1 more time.
Slice ribs into 1-rib portions and serve warm with remaining sauce.