Rattlesnake Ribs
By Peter Lenkefi, Fri Dec 9th

Braising liquid and ribs: 4 qt Homemade beef stock; or cannedbroth 3/4 c Red wine vinegar 1 tb Paprika 1 tb Cayenne pepper 11/2 tb Ground cumin 3 tb Tabasco sauce 1 1/4 tb Garlic powder 1tb Ground ginger 1 c Tomato paste 1/4 c Honey 1 tb Salt 4 Slabsbaby back ribs (about -1-1/4 pounds each) Spice mixture: 1/4 cGarlic salt 1 tb Ground white pepper 1/2 c Paprika 1/4 c Drymustard 1/4 c Red wine vinegar 1/4 c Worcestershire sauce 1/2 cBeer Barbecue sauce: 1 c Chili sauce 1 c Ketchup 1/4 c Steaksauce 1 tb Ground tamarind seeds or Worcestershire sauce 1 tbFinely pressed garlic 1/4 c Finely grated fresh horseradish; or2 tablespoons Prepared, well drained 3 tb Dry mustard 1 tbTabasco sauce 1 tb Molasses 1 tb Jalapeno salsa (see note) 1 tbRed wine vinegar Note: Most supermarkets carry salsas in varyingdegrees of hotness. For this dish, we recommend using one thatpacks a substantial wallop. BARBECUE SAUCE: Combine all theingredients in a medium-size bowl, and whisk until the sauce iswell blended. Adjust seasonings to taste. Makes 3 cups. RIBS: 1.Combine all the braising liquid ingredients in a large pot. Stirwell, and bring to a simmer over medium heat. 2. Add the ribs,and simmer until tender but not falling apart, about 1 hour and45 minutes. When done, carefully transfer the ribs to a bakingsheet. 3. Combine all the spice mixture ingredients in amedium-size bowl, and stir to form a paste. (Add more beer if itis too dry.) 4. Rub the paste over all surfaces of the ribs.Wrap each slab in aluminum foil, dull side out, and refrigerateuntil ready to cook. (These can be prepared up to 4 days inadvance.) 5. Preheat the oven to 400F, and prepare hot coals forgrilling. Place the rack 3 to 4 inches from the heat. 6. Cover abaking sheet with aluminum foil and arrange the ribs on thefoil. Coat the ribs with 2 cups of the barbecue sauce, and bakeon the center rack of the oven for 10 minutes. 7. Transfer theribs to the grill, and cook long enough to char. Serveimmediately, with the remaining 1 cup barbecue sauce on theside. 4 portions. Author's note: One of America's finest chefs,Jimmy Schmidt -- of the Rattlesnake Club in Denver -- has madethese one of his signature dishes. The three sauces created deephot flavor -- these are real mean western ribs. Recipe fromMichelle M. Bass. Source: The New Basics Cookbook

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