Mexican Style Spareribs

A heady blend of tequila, orange juice, lime juice, and jalapeño pepper gives these pork ribs their personality. If you wish, the ribs can be marinated overnight.

1 cup firmly packed fresh cilantro leaves and stems

1⁄2 small onion, thinly sliced

4 garlic cloves, crushed with garlic press

1 pickled jalapeno chile

1⁄2 cup fresh lime juice

1⁄4 cup fresh orange juice

1⁄4 cup tequila

1 tablespoon olive oil

2 tablespoons sugar

1⁄2 teaspoon dried oregano

3 pounds pork spareribs

• Preheat oven to 350°F.
• In blender, combine cilantro, onion, garlic, pickled jalapeño, lime and orange juices, tequila, oil, sugar, and oregano and puree until smooth.
• Place spareribs in nonreactive roasting pan just large enough to hold them in single layer. Pour cilantro mixture over ribs, turning to coat well. Roast, turning ribs twice, 1 hour 30 minutes. Turn oven control to 450°F and roast ribs until very tender and richly colored, about 20 minutes longer.
• Transfer ribs to warm platter. Skim and discard fat from sauce remaining in pan and spoon sauce over ribs.
• Makes 4 main-dish servings.
• Prep: 15 minutes
• Roast: 1 hour 50 minutes