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Rattlesnake Ribs

Type: Meat, Pork
Serves: 4 people

Recipe Ingredients

  Braising Liquid and Ribs
4   Homemade beef stock - or canned broth
3/4 cup 177mlRed wine vinegar
1 tablespoon 15mlPaprika
1 tablespoon 15mlCayenne pepper
1 1/2 tablespoons 22mlGround cumin
3 tablespoons 45mlTabasco sauce
1 1/4 tablespoons 18mlGarlic powder
1 tablespoon 15mlGround ginger
1 cup 237mlTomato paste
1/4 cup 59mlHoney
1 tablespoon 15mlSalt
4   Baby back ribs (about 1-1/4 pounds each)
  Spice Mixture
1/4 cup 59mlGarlic salt
1 tablespoon 15mlGround white pepper
1/2 cup 118mlPaprika
1/4 cup 59mlDry mustard
1/4 cup 59mlRed wine vinegar
1/4 cup 59mlWorcestershire sauce
1/2 cup 118mlBeer
  Barbecue Sauce
1 cup 237mlChili sauce
1 cup 237mlKetchup
1/4 cup 59mlSteak sauce
1 tablespoon 15mlGround tamarind seeds - or Worcestershire sauce
1 tablespoon 15mlFinely pressed garlic
1/4 cup 59mlHorseradish --finely grated fresh*
3 tablespoons 45mlDry mustard
1 tablespoon 15mlTabasco sauce
1 tablespoon 15mlMolasses
1 tablespoon 15mlJalapeno salsa - (see note)
1 tablespoon 15mlRed wine vinegar

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.

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.

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.

Source:
Recipe from Michelle M. Bass. The New Basics Cookbook

Rating

Average rating:

2.8 (15 votes)

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