JIMMY SCHMIDT'S RATTLESNAKE RIBS

JIMMY SCHMIDT'S RATTLESNAKE RIBS image

Categories Pork

Yield 4 servings

Number Of Ingredients 32

Braising liquid and ribs
4 quarts beef stock
3/4 C red wine vinegar
1 tablespoon paprika
1 tablespoon cayenne pepper
11/2 tablespoons ground cumin
3 tablespoons Tabasco
1 1/4 tablespoons garlic powder
1 tablespoon ground ginger
1 C tomato paste
1/4 C honey
1 tablespoon salt
4 slabs baby back ribs (I V4 pounds each)
Spice mixture
1/4 C garlic salt
1 tablespoon ground white pepper paprika
1/4 C dry mustard
1/4 C red wine vinegar
1/4 Worcestershire sauce
1/2 C beer
3 C barbecue sauce (recipe follows)
BBQ Sauce
1 C ketchup
C steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon finely pressed garlic
2 tablespoons of horseradish
3 tablespoons dry mustard
1 tablespoon Tabasco sauce
1 tablespoon molasses
1 tablespoon very hot salsa
1 tablespoon red wine vinegar

Steps:

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 so that they're falling apart, about an hour and 45 minutes. When done, carefully transfer the ribs to a baking sheet. Combine all the spice ingredients in a medium-size bowl, and stir to form a paste (add more beer if it's too dry). Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum foil, dull side out, and refrigerate until ready to cook. Preheat the oven to 400°F, and prepare hot coals for grilling. Place the rack three to four inches from the heat. Cover a baking sheet with aluminum foil, and arrange the ribs on the foil. Coat the ribs with two 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 one cup barbecue sauce on the side. Serves four. For BBQ Sauce: Combine all the ingredients in a medium-size bowl, and whisk until the sauce is well-blended. Adjust seasonings to taste. Makes three cups.