Ingredients
1 cup(s) firmly packed fresh cilantro leaves and stems
1/2 small onion, thinly sliced
4 clove(s) garlic, crushed with garlic press
1 pickled jalapeño chile
1/2 cup(s) fresh lime juice
1/4 cup(s) fresh orange juice
1/4 cup(s) tequila
1 tablespoon(s) olive oil
2 tablespoon(s) sugar
1/2 teaspoon(s) dried oregano
3 pound(s) pork spareribs
Preparation
Preheat oven to 350 degrees 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 degrees 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.
