ANCHO TEQUILA GLAZE FOR GRILLED RIBS OR CHICKEN
RUB FOR RIBS OR CHICKEN
1 TBLS ANCHO CHILE POWDER
1 ½ TSP SUGAR
1 ½ TSP GARLIC POWDER
1 ½ TSP GROUND CUMIN
1 ½ TSP BLACK PEPPER
¾ TSP KOSHER SALT
BLEND ABOVE SPICES TOGETHER AND RUB ON RIBS.
IF COATING CHICKEN ADD 1 ½ TBLS OF OLIVE OIL SO SEASONING STAYS ON BETTER.
TEQUILA GLAZE
IN A SMALL SAUCE PAN ADD THE FOLLOWING INGREDIENTS
6 TBLS AMBER AGAVE NECTAR
3 TBLS TEQUILA
1 ½ TBLS HOT SAUCE (TABASCO)
1 ½ TBLS BUTTER
1 ½ TBLS FRESH LIME JUICE
¼ TSP CRUSHED RED PEPPER
COOK MIXTURE AND REDUCE TO ½ CUP. MIXTURE WILL START TO THICKEN.
HEAT GRILL, PLACE RIBS OR CHICKEN ON GRILL AND COOK AS USUAL.
WHEN YOUR PROTIEN IS ALMOST FINISHED BRUSH WITH TEQUILA GLAZE.
BRUSH ONCE MORE BEFORE REMOVING FROM HEAT.
IF INCLINED ADD A FEW HICKORY CHIPS TO THE BBQ FOR ADDITIONAL FLAVOR