Recipe: Rattlesnake Ribs (using baby back ribs, braised, grilled)

RATTLESNAKE RIBS

"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."

4 slabs pork baby back ribs (about 1 1/4 pounds each)
Spice Mixture (recipe follows)
Barbecue Sauce (recipe follows)
BRAISING LIQUID:
4 quarts homemade beef stock (or canned broth)
3/4 cup red wine vinegar
1 tablespoon paprika
1 tablespoon ground cayenne pepper
1 1/2 tablespoons ground cumin
3 tablespoons Tabasco sauce
1 1/4 tablespoons garlic powder
1 tablespoon ground ginger
1 cup tomato paste
1/4 cup honey
1 tablespoon salt

TO PREPARE THE RIBS:
Combine all the braising liquid ingredients in a large pot. Stir well, and bring to a simmer over medium heat.

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.

Rub the Spice Mixture 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.)

WHEN READY TO COOK:
Preheat the oven to 400 degrees F, and prepare hot coals for grilling. Place the rack 3 to 4 inches from the heat.

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.

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

SPICE MIXTURE

1/4 cup garlic salt
1 tablespoon ground white pepper
1/2 cup paprika
1/4 cup dry mustard
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1/2 cup beer

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.)

BARBECUE SAUCE
Makes 3 cups

1 cup chili sauce
1 cup ketchup
1/4 cup steak sauce
1 tablespoon ground tamarind seeds or Worcestershire sauce
1 tablespoon finely pressed garlic
1/4 cup finely grated fresh horseradish (or 2 tablespoons prepared), well drained
3 tablespoons dry mustard
1 tablespoon Tabasco sauce
1 tablespoon molasses
1 tablespoon jalapeno salsa*
1 tablespoon red wine vinegar

Combine all the ingredients for the barbecue sauce in a medium-size bowl, and whisk until the sauce is well blended. Adjust seasonings to taste.

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

Makes 4 servings
Source: The New Basics Cookbook by Julee Rosso and Sheila Lukins