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1
Prepare the rub by mixing all the ingredients together.
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2
Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil.
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3
(The foil should be 4 inches longer than the ribs on either end.)
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4
Season racks liberally with salt and sprinkle each rack with 3 tablespoons of the rub.
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5
Turn the ribs, meat side down, and tightly seal each foil pouch.
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6
Place on a half sheet pan and refrigerate overnight.
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7
The next day, heat the oven to 250 degrees F.
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8
Combine the orange juice and margarita mix in a liquid measuring cup.
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9
Open 1 end of each pouch and evenly divide the liquid between the 2 pouches.
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10
Reseal the pouches and place the sheet pan in the oven for 2 hours.
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11
Remove the ribs from the oven, carefully open 1 end of each pouch and pour the braising liquid into a heatproof measuring cup.
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12
Reseal the pouches and place them and the measuring cup of liquid into the refrigerator for up to 8 hours.
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13
The fat in the braising liquid will have solidified on the top and can be removed at this time.
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14
Transfer the liquid to a small saucepan and add the honey, ketchup, Worcestershire sauce, espresso powder and cayenne pepper.
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15
Whisk to combine.
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16
Set over medium high heat and reduce to a glaze, approximately 10 minutes.
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17
Set a gas grill to medium-high and allow to heat for 10 minutes.
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18
Cut each slab in half and place them on the grill, flesh side down, close the lid and decrease the heat to medium.
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19
Leave alone for 3 minutes.
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20
Flip and cook for another 3 minutes.
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21
Flip and cook for 3 minutes on each side 1 more time or until each rib has a nice char.
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22
Remove the ribs from the grill to a cutting board.
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23
and cut into 2 rib portions, using kitchen shears.
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24
Add the ribs and half the glaze to a large serving bowl and toss to thoroughly coat.
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25
Serve the remaining glaze on the side.
