Salt

Freshley ground black pepper

1 cup olive oil

Juice from 4 limes

1/2 cup tequila

1/4 cup finely chopped onions

2 tblsp. minced garlic

2 medium jalapenos, stemmed, seeded and finely chopped

2 tblsp. finely chopped fresh cilantro leaves

Season ribs with salt and pepper. In a small mixing bowl, whisk oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place ribs, meat side down, in a glass baking dish. Pour the marinade over ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from refrigerator and bring ribs to room temperature.

Preheat grill on low. Place ribs, meat side down, and slow grill ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until ribs are tender. Remove from grill and slice into individual ribs.

Yeild: 2 to 3 servings