It's rather unfortunate more people don't visit Baja, California which, I might add, is not in California! It is a strip of land bordering California (San Diego) and running parallel to Mexico and separated from Mexico by the Gulf of California, yet it is a state within the country of Mexico. Confused? Get a map!
I was inspired to create this dish after an almost vacation in Baja, California. I went down there for some fun-in-the-sun and ended up guest Chefing at a restaurant. It was fun. I enjoyed it. I gained weight. They paid me in tequila!
This is a very simple recipe and actually quite economic as flank ribs are only a few bucks for four slabs (which will feed two people). What I really enjoy about this recipe is the incredible taste of the tequila glaze. It has a slight sweetness with just the perfect amount of acidic zest.
Ingredients needed for Baja Flank Ribs with a Tequila Glaze (serves 2):
- 4 slabs flank ribs
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. ground red pepper
- 1 tsp. salt
- 1/4 cup tequila
- 1 lime, both the juice and the zest
- 1 Tbs. corn oil
- Place the flank ribs in a non-metallic shallow bowl.
- In a small bowl whisk together the remaining ingredients, except the oil.
- Pour the marinade over the ribs and coat them on both sides. Let mariante at room temperature 1 hour.
- Into a medium saute pan or skillet, heat the oil over medium heat.
- Remove the ribs and carefully place into the pan. Cook the ribs 5 minutes per side (or to desired doneness).
- Remove the ribs and keep warm.
Ingredients for the Tequila Glaze:
- 1 Tbs. honey
- Juice of a half of lime
- 1/4 cup tequila
- Into the saute pan and over medium heat, add the honey and lime juice and stir until the honey has dissolved.
- Take the pan off the heat and stir in the tequila.
- Place the pan back on the heat and cook the glaze 2 minutes.
- Spoon the glaze over the ribs and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."