barbecued pork spare ribs

2 racks (4 lbs.) pork baby back ribs
1 1/4 cup orange juice
2 Tbsp. lime juice
2 Tbsp. lime zest
3/4 cup tequila
4 Tbsp. honey
3 Tbsp. olive oil
2 Tbsp. soy sauce
3 cloves garlic, minced
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Fresh cilantro

Preheat grill to 300º.

Cut each rack of ribs in half and place 2 sections each in a gallon re-sealable plastic bag. In a medium bowl, whisk together orange juice, lime juice, lime zest, tequila, honey, olive oil, soy sauce, garlic, chili powder, cumin, cayenne pepper, dry mustard, salt and pepper. Pour marinade evenly in both plastic bags. Seal bags, turn to coat and place in fridge. Let marinate overnight, turning a couple of times.

Transfer marinade to a pot and bring to a boil. Reduce heat to a simmer. Wrap each rib section in a foil pouch and cook for 90 minutes. Carefully open foil pouches and glaze ribs, leaving foil peeled back so the sauce will caramelize. Cook for 5 minutes and then glaze again. Repeat and transfer to a foil-tented platter to rest for 10 minutes. Cut ribs, sprinkle with fresh cilantro and serve remaining glaze on the side.