Ingredients:

MARINADE:
1/2 cup Jalapeno Infused Margarita Mixer
¼ cup silver tequila
3 tbs Heavenly Jalapeno Honey
3 tbs Extravagonzo Red Chili Culinary Oil
2 tbs orange liqueur
2 tbs Psycho Soy 
3 large Catch a Fire Italian Garlic cloves, minced
1 tbs Dave’s Ancho Powder
1 tsp ground cumin
Kosher salt and black pepper
1 or 2 racks pork baby back ribs (about 1 ½ lbs. each) silver skin membrane removed *

GLAZE/SAUCE:
½ cup silver tequila
½ cup fresh orange juice (from 1 large orange)
¼ cup Jalapeno Infused Margarita Mixer
2 tbs Heavenly Jalapeno Honey
¼ cup chopped fresh cilantro

*This makes enough marinade and glaze for 2 racks of ribs. I used only 1 rack (small apartment sized grill) and then tossed 1 lb. of shrimp with the remainder. I also used half the glaze on the shrimp. You could also cut the marinade and glaze in half for 1 rack of ribs.

Directions:
First, marinate the ribs. In a medium bowl, whisk the Jalapeno Infused Margarita Mixer, tequila, Heavenly Jalapeno Honey, Extravagonzo Red Chili Culinary Oil, orange liqueur, Psycho Soy , Catch a Fire Italian Garlic, Dave’s Ancho Powder, cumin, 1 tbs salt and 1 tsp black pepper. Cut each rack of ribs in half and place in a large resealable plastic baggie. Pour the marinade over the ribs (or only half the marinade if using only 1 rack) and seal tightly. Shake the bag to make sure all the ribs are coated. Lay the bag in a baking pan in case of leaks. Refrigerate overnight, turning a few times to redistribute the marinade.
Next, grill the ribs. Preheat your charcoal or gas grill for indirect cooking over low to medium-low heat. Remove the ribs from the marinade, shaking off the excess. Pour the marinade into a small saucepan and set aside.*
Arrange the ribs bone side down over indirect heat. Cover the grill and let them go for around 1 ½ to 2 hours. They are ready when the meat is tender and the meat is starting to pull away from the bones, about ¼-inch.
Meanwhile, make the glaze. Add the tequila, orange juice, Jalapeno Infused Margarita Mixer , and Heavenly Jalapeno Honey to the reserved marinade. Bring to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Simmer until it is starting to turn syrupy, about 20 to 25 minutes. If you are not using the reserved marinade, simply add the glaze ingredients, except the cilantro, to a small saucepan and simmer until it looks a little bit syrupy and appropriate texture for glazing meat. This will not take as long, so be watchful.
When the glaze is the correct consistency, shut off the heat and add salt and black pepper to taste, if necessary.
Once the glaze is made, finish the ribs. Increase the grill heat to medium high and generously brush the meat side of each rack with the glaze. Use tongs to turn the ribs over so that the glazed side is down over the direct heat part, 3-5 minutes. Brush the bone side with some glaze, flip, and grill 3-5 minutes more. Transfer the ribs to a cutting board, tent loosely with foil, and let rest about 10 minutes.
Add the cilantro to the remaining glaze and pour into a small bowl or ramekin for passing at the table. Slice the ribs (I recommend a serrated knife – ironically it gets the cleanest, easiest cuts), and let everyone dive in, using the remaining glaze as a sauce.