Make the glaze: Put the jelly, 1/2 cup tequila, lime juice, lime zest, brown sugar, ginger, cumin, garlic, and salt in a 6-quart pot over medium-high heat. Bring to a boil, stirring often to dissolve the sugar. Once the mixture has come to a boil, reduce the heat to medium, and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer. Strain through a fine-mesh sieve and discard the solids. Stir in the remaining 1/4 cup tequila and reserve.

For the ribs: In a small bowl, combine the kosher salt, paprika, onion powder, black pepper, garlic powder, cayenne, and ground cumin. Put the ribs on a large rimmed baking sheet. Rub the spices into the meat on both sides. Cover lightly with plastic wrap and allow the ribs to sit, undisturbed, for at least 20 to 30 minutes. (Ribs can sit up to overnight, but should be refrigerated.)

Preheat the oven to 275 degrees F.

Remove the plastic wrap and pour the tequila into the sheet pan. Wrap the pan tightly with aluminum foil. Put the ribs in the oven and bake until they are fork-tender, about 1 1/2 to 2 hours. Remove the ribs from the oven, uncover, and discard any accumulated fat drippings from the sheet pan. Let the ribs cool for 15 to 20 minutes.

Adjust the oven to broil and position the rack on the lowest rung.

Brush the ribs with a generous coating of the glaze, about 3 tablespoons of glaze per portion of ribs, coating the ribs on both sides. Put the ribs back in the oven and broil until the ribs are browned and caramelized, turning the ribs over halfway, about 2 to 3 minutes per side.

Remove the ribs from the oven and lay them on a cutting board, meaty side down. Using a sharp knife, cut between the ribs. Serve the ribs with the lime wedges.