准备

腌制肋骨

• In a medium bowl, whisk the orange and lime juices, tequila, agave, oil, Cointreau (if using), soy sauce, garlic, chile powder, lime zest, cumin, 1 Tbs. salt, and 1 tsp. pepper. Cut each slab of ribs in half and put in a large resealable freezer bag; pour the marinade over the ribs. Seal the bag and shake to coat the pork with the marinade. Lay the bag in a pan in case the bag leaks; refrigerate overnight, turning the bag from time to time to redistribute the marinade.

Grill the ribs

• 准备气体或木炭烧烤火为间接烹饪在中低温（250°F至300°F）上。
• Remove the ribs from the marinade, shaking off the excess. Pour the marinade into a small saucepan and set aside.

• Arrange the ribs bone side down over indirect heat. (You may need to use a rib rack to accommodate all of the ribs.) Cover the grill and maintain a grill temperature between 250°F and 300°F degrees.

• 当肉变软时，肋骨准备就绪，并开始从骨头的末端拉开。这将需要1到2个小时。

做釉

• While the ribs are grilling, add the tequila, orange juice, lime juice, and agave syrup to the reserved marinade. Bring to a boil over medium-high heat; then reduce the heat to maintain a steady simmer. Simmer until just beginning to turn syrupy, 15 to 25 minutes.

Finish the ribs

• Increase the grill heat to medium high and generously brush the meat side of each slab of ribs with the glaze. Grill glaze side down over direct heat until shiny and beginning to darken, 3 to 5 minutes. Watch for flare-ups. Brush the bone side with some sauce, flip, and grill 3 to 5 minutes more. Transfer the ribs to a cutting board, tent loosely with foil, and let rest for 10 minutes.

• 品尝剩余的釉料，并根据需要添加更多的石灰，龙舌兰或盐。加入香菜。在4个小碗中分开。将肋骨切成薄片，并在侧面搭配酱汁浸入。

用肋骨Grilled Watermelon Gazpacho with Lime Crema或者Spicy Grilled Corn Salad with Black Beans & Queso Fresco. A新鲜的樱桃玛格丽塔是与这道菜配对的理想鸡尾酒。