Ingredients Jump to Instructions ↓

  1. 4 Homemade beef stock - or canned broth

  2. 3/4 cup 177ml Red wine vinegar

  3. 1 tablespoon 15ml Paprika

  4. 1 tablespoon 15ml Cayenne pepper

  5. 1 1/2 tablespoons 22ml Ground cumin

  6. 3 tablespoons 45ml Tabasco sauce

  7. 1 1/4 tablespoons 18ml Garlic powder

  8. 1 tablespoon 15ml Ground ginger

  9. 1 cup 237ml Tomato paste

  10. 1/4 cup 59ml Honey

  11. 1 tablespoon 15ml Salt

  12. 4 Baby back ribs (about 1-1/4 pounds each) Spice Mixture

  13. 1/4 cup 59ml Garlic salt

  14. 1 tablespoon 15ml Ground white pepper

  15. 1/2 cup 118ml Paprika

  16. 1/4 cup 59ml Dry mustard

  17. 1/4 cup 59ml Red wine vinegar

  18. 1/4 cup 59ml Worcestershire sauce

  19. 1/2 cup 118ml Beer Barbecue Sauce

  20. 1 cup 237ml Chili sauce

  21. 1 cup 237ml Ketchup

  22. 1/4 cup 59ml Steak sauce

  23. 1 tablespoon 15ml Ground tamarind seeds - or Worcestershire sauce

  24. 1 tablespoon 15ml Finely pressed garlic

  25. 1/4 cup 59ml Horseradish --finely grated fresh*

  26. 3 tablespoons 45ml Dry mustard

  27. 1 tablespoon 15ml Tabasco sauce

  28. 1 tablespoon 15ml Molasses

  29. 1 tablespoon 15ml Jalapeno salsa - (see note)

  30. 1 tablespoon 15ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * or 2 tablespoons prepared, well drained 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. 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 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.

  4. 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.

  5. 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 ribs.


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