Makes: 4 servings
4 lbs. pork baby back ribs (about 2 to 3 racks)
1 Tbsp. taco seasoning mix
1/2 cup barbecue sauce
1/2 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce
<p>CUT ribs into 3 to 4-rib portions. Rub with taco seasoning. Combine barbecue sauce and Chile 'n Lime Hot Sauce; set aside.</p><p>GRILL ribs over indirect heat* on a covered grill for 1 1/2 hours (or in a 350°F oven).</p><p>BASTE with some of the sauce mixture during last 15 minutes of cooking.</p><p>CUT into individual pieces and serve remaining sauce mixture on the side for dipping.</p>
Serve these Tex-Mex ribs with cornbread and baked beans on the side.
CUT ribs into 3 to 4-rib portions. Rub with taco seasoning. Combine barbecue sauce and Chile 'n Lime Hot Sauce; set aside.
GRILL ribs over indirect heat* on a covered grill for 1 1/2 hours (or in a 350°F oven).
BASTE with some of the sauce mixture during last 15 minutes of cooking.
CUT into individual pieces and serve remaining sauce mixture on the side for dipping.
Tip:* To prepare grill for indirect cooking, arrange coals to one side of grill or turn gas on one side only. Place food on grill away from heat. Close grill.