Ingredients Jump to Instructions ↓

  1. Braising Liquid and Ribs

  2. 4 Homemade beef stock; or canned broth

  3. 3/4 cup 177ml Red wine vinegar

  4. 1 tablespoon 15ml Paprika

  5. 1 tablespoon 15ml Cayenne pepper

  6. 1 1/2 tablespoons 22ml Ground cumin

  7. 3 tablespoons 45ml Tabasco sauce

  8. 1 1/4 tablespoons 18ml Garlic powder

  9. 1 tablespoon 15ml Ground ginger

  10. 1 cup 237ml Tomato paste

  11. 1/4 cup 59ml Honey

  12. 1 tablespoon 15ml Salt

  13. 4 Baby back ribs (about -1-1/4 pounds each)

  14. Spice Mixture

  15. 1/4 cup 59ml Garlic salt

  16. 1 tablespoon 15ml Ground white pepper

  17. 1/2 cup 118ml Paprika

  18. 1/4 cup 59ml Dry mustard

  19. 1/4 cup 59ml Red wine vinegar

  20. 1/4 cup 59ml Worcestershire sauce

  21. 1/2 cup 118ml Beer

  22. Barbecue Sauce

  23. 1 cup 237ml Chili sauce

  24. 1 cup 237ml Ketchup

  25. 1/4 cup 59ml Steak sauce

  26. 1 tablespoon 15ml Ground tamarind seeds or Worcestershire sauce

  27. 1 tablespoon 15ml Finely pressed garlic

  28. 1/4 cup 59ml Finely grated fresh horseradish; or 2 tablespoons 30ml Prepared - well drained

  29. 3 tablespoons 45ml Dry mustard

  30. 1 tablespoon 15ml Tabasco sauce

  31. 1 tablespoon 15ml Molasses

  32. 1 tablespoon 15ml Jalapeno salsa - (see note)

  33. 1 tablespoon 15ml Red wine vinegar

Instructions Jump to Ingredients ↑

  1. Note: Most supermarkets carry salsas in varying degrees of hotness. For this dish, we recommend using one that packs a substantial wallop.

  2. BARBECUE SAUCE: Combine all the ingredients in a medium-size bowl, and whisk until the sauce is well blended. Adjust seasonings to taste.

  3. Makes 3 cups.

  4. RIBS:

  5. Combine all the braising liquid ingredients in a large pot. Stir well, and bring to a simmer over medium heat.

  6. 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.

  7. 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.)

  8. 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.)

  9. Preheat the oven to 400F, and prepare hot coals for grilling. Place the rack 3 to 4 inches from the heat.

  10. 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.

  11. Transfer the ribs to the grill, and cook long enough to char. Serve immediately, with the remaining 1 cup barbecue sauce on the side.

  12. portions.

  13. 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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