Try one of my favorite recipes. The perfect pairing to my mezquila margarita.

FULL RECIPE:

Mezquila Barbecue ribs and sauce for three people - if more just double the recipe. Be careful the sauce isn't too thin. You may have to cook it down more.

1. One whole rack of pork ribs

2. Juice of one small orange

3. Your favorite barbecue dry rub

4. Heaping tsp of mustard

5. Heaping tsp of ketchup

6. 1/3 cup apple cider vinegar

7. 3 oz Santo mezquila /tequila, or mezcal

Use a large piece of foil, big enough to fold over to cover the whole rack of ribs. Squeeze orange juice onto the ribs. Rub it in and let it settle in the bottom of the foil. Then generously rub the dry rub on both sides of the ribs. Try not to let the orange juice in the bottom wash the rub off when you lay the ribs in the foil. Cover ribs tightly all around. You may need another piece of foil to get this nice and secure. Put the rack in a large baking dish in a preheated 250° oven for an hour and a half. Gently open a small hole in the foil in a place where no juice leaks out, put 2-3oz Mezquila in foil pouch, reseal it, and putback in the oven for one more hour.

Take the pan and ribs out of the oven and pour the juice from the pouches into a sauté pan. Set the ribs aside. Make sure your grill, wood or gas, is very hot. This will take 5–7 minutes to char both sides. While your sauce is on medium heat add the vinegar, ketchup, mustard and whisk it and simmer until it's reduced by 1/3. The sauce should not be too thick, but can coat the back of a spoon and is a light syrup consistency & your ribs should be done by now. Add a few dashes of your favorite hot sauce if you want to bring the heat up on your sauce. Add another ounce of mezquila or whiskey in. Give it a little taste make sure it suits your palate. Reseason if necessary.

Pour over ribs and enjoy with a mezquila Margarita.

1 oz fresh lime juice 1 oz fresh orange juice

1 oz Cointreau/triple sec

2 oz Santo Mezquila

Add all in a shaker full of ice. Shake vigorously, pour straight up into a small salted rim glass, and enjoy! One of my favorite pairings!