Freshly-ground black pepper
1 cup olive oil
Juice from 4 limes
1/2 cup gold tequila
1 onion, finely chopped
2 tablespoons minced garlic
2 medium jalapenos, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro leaves
Season the ribs with salt and pepper. In a small mixing bowl, whisk
the oil, lime juice, tequila, onions, garlic, jalapenos, and
cilantro. Season with more salt and pepper. Place the ribs, meat side
down, in a glass baking dish. Pour the marinade over the ribs,
coating each side completely. Cover with plastic wrap and refrigerate
overnight (at least 12 hours), turning every couple of hours.
Remove from the refrigerator and bring the ribs to room temperature.
Preheat the grill on low. Place the ribs, meat side down, and grill
them, turning and basting every 15 minutes. Cook for about 1 1/2 to
2 hours, or until the ribs are tender. Remove from the grill and
slice into individual ribs.