Margarita Ribs
   _ to 3 1/2 pounds pork baby back ribs rack
   _ cups tequila
   _ cup triple sec
   _ cup margarita mix
   ___ cup sweetened lime juice
   _ limes, juiced
   ___ cup orange juice
   _ tablespoon coarse salt
   _ teaspoons brown sugar
   _ teaspoons paprika
   _ teaspoon ground cumin
   _ teaspoon salt
   _ teaspoon pepper
   _ teaspoon chili powder
   _ teaspoon onion powder
   _ teaspoon garlic salt
   ___ teaspoon cayenne pepper
   ___ cup agave
   Zest of 1 lime
   Zest of 1/2 orange

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Place tequila, triple sec, margarita mix, sweetened and unsweetened lime juice, orange juice and salt in a large shallow casserole dish. Add ribs; cover and refrigerate overnight making sure ribs are submerged. Stir together all seasonings in a small bowl. Remove ribs from marinade and rub 3/4 of the seasoning mixture over the surface. Place on a temperature-controlled grill or on a baking sheet and cook at 225°F until meat is tender and starts to fall off the bone, about 2 to 3 hours. While ribs are cooking, place marinade in a saucepan. Cook until reduced to about 1-3/4 cups. Let cool, then add agave, zests and remaining seasoning mix. Add more agave, if mixture needs to be thicker or sweeter. Use half the marinade as a mop sauce while the ribs are cooking, and pour the remaining sauce over the ribs just before serving.

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