Braising liquid and ribs:
4 qt Homemade beef stock; or canned broth
3/4 c Red wine vinegar
1 tb Paprika
1 tb Cayenne pepper
1 1/2 tb Ground cumin
3 tb Tabasco sauce
1 1/4 tb Garlic powder
1 tb Ground ginger
1 c Tomato paste
1/4 c Honey
1 tb Salt
4 Slabs baby back ribs (about -1-1/4 pounds each)
1/4 c Garlic salt
1 tb Ground white pepper
1/2 c Paprika
1/4 c Dry mustard
1/4 c Red wine vinegar
1/4 c Worcestershire sauce
1/2 c Beer
1 c Chili sauce
1 c Ketchup
1/4 c Steak sauce
1 tb Ground tamarind seeds or Worcestershire sauce
1 tb Finely pressed garlic
1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well
3 tb Dry mustard
1 tb Tabasco sauce
1 tb Molasses
1 tb Jalapeno salsa (see note)
1 tb Red wine vinegar
Note: Most supermarkets carry salsas in varying degrees of hotness. For
this dish, we recommend using one that packs a substantial wallop.
BARBECUE SAUCE: Combine all the ingredients in a medium-size bowl, and
whisk until the sauce is well blended. Adjust seasonings to taste.
Makes 3 cups.
1. Combine all the braising liquid ingredients in a large pot. Stir
well, and bring to a simmer over medium heat.
2. Add the ribs, and simmer until tender but not falling apart, about 1
hour and 45 minutes. When done, carefully transfer the ribs to a baking
3. Combine all the spice mixture ingredients in a medium-size bowl, and
stir to form a paste. (Add more beer if it is too dry.)
4. Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum
foil, dull side out, and refrigerate until ready to cook. (These can be
prepared up to 4 days in advance.)
5. Preheat the oven to 400F, and prepare hot coals for grilling. Place the
rack 3 to 4 inches from the heat.
6. Cover a baking sheet with aluminum foil and arrange the ribs on the
foil. Coat the ribs with 2 cups of the barbecue sauce, and bake on the
center rack of the oven for 10 minutes.
7. Transfer the ribs to the grill, and cook long enough to char. Serve
immediately, with the remaining 1 cup barbecue sauce on the side.
Author's note: One of America's finest chefs, Jimmy Schmidt -- of the
Rattlesnake Club in Denver -- has made these one of his signature dishes.
The three sauces created deep hot flavor -- these are real mean western
Recipe from Michelle M. Bass. Source: The New Basics Cookbook
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