Recipe - Rattlesnake Ribs

Braising liquid and ribs:
4 qt Homemade beef stock; or can
ned broth
Three fourths cup Red wine vinegar
1 tablespoon Paprika
1 tablespoon Cayenne pepper
1 One half tablespoon Ground cumin
3 tablespoon Tabasco sauce
1 One fourth tablespoon Garlic powder
1 tablespoon Ground ginger
1 cup Tomato paste
One fourth cup Honey
1 tablespoon Salt
4 Slabs baby back ribs (about
1One fourth pounds each)
Spice mixture:
One fourth cup Garlic salt
1 tablespoon Ground white pepper
One half cup Paprika
One fourth cup Dry mustard
One fourth cup Red wine vinegar
One fourth cup Worcestershire sauce
One half cup Beer
Barbecue sauce:
1 cup Chili sauce
1 cup Ketchup
One fourth cup Steak sauce
1 tablespoon Ground tamarind seeds; or w
orcestershire sauce
1 tablespoon Finely pressed garlic
One fourth cup Finely grated fresh horserad
ish; or 2 tablespoons
Prepared, well drained
3 tablespoon Dry mustard
1 tablespoon Tabasco sauce
1 tablespoon Molasses
1 tablespoon Jalapeno salsa (see note)
1 tablespoon 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 mediumsize bowl, and whisk until the
sauce is well blended. Adjust seasonings to taste.

Makes 3 cups.

RIBS:
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
sheet.
3. Combine all the spice mixture ingredients in a mediumsize 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.

4 portions.

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
ribs.

Recipe from Michelle M. Bass. Source: The New Basics Cookbook Submitted
By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 062295; 0607

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini