4 qt Homemade beef stock; or canned broth



3/4 c Red wine vinegar

1 tb Paprika

1 tb Cayenne pepper

1 1/2 tb Ground cumin

3 tb Tabasco sauce

1 1/4 tb Garlic powder

1 tb Ground ginger

1 c Tomato paste

1/4 c Honey

1 tb Salt

4 Slabs baby back ribs (about -1-1/4 pounds each)

Spice mixture:

1/4 c Garlic salt

1 tb Ground white pepper

1/2 c Paprika

1/4 c Dry mustard

1/4 c Red wine vinegar

1/4 c Worcestershire sauce

1/2 c Beer

Barbecue sauce:

1 c Chili sauce

1 c Ketchup

1/4 c Steak sauce

1 tb Ground tamarind seeds or Worcestershire sauce

1 tb Finely pressed garlic

1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well

drained

3 tb Dry mustard

1 tb Tabasco sauce

1 tb Molasses

1 tb Jalapeno salsa (see note)

1 tb Red wine vinegar

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.

4 portions.

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.

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