Jimmy Schmidt’s Rattlesnake Ribs

SPICE MIXTURE

• ¼ c Garlic salt
• 1 T Ground white pepper
• ½ c Paprika
• ¼ c Dry mustard
• ¼ c Red wine vinegar
• ¼ c Worcestershire sauce
• ½ c Beer
• Stir together to form a paste, add more beer if too dry

SPICE MIXTURE

• ¼ c Garlic salt
• 1 T Ground white pepper
• ½ c Paprika
• ¼ c Dry mustard
• ¼ c Red wine vinegar
• ¼ c Worcestershire sauce
• ½ c Beer

Stir together to form a paste, add more beer if too dry

BARBECUE SAUCE

• 1 c Chile sauce
• 1 c Ketchup
• ¼ c Steak sauce
• 1 T Worcester sauce
• 1 T Garlic, finely pressed
• ¼ c Horseradish, well drained
• 3 T Dry mustard
• 1 T Tabasco sauce
• 1 T Molasses
• 1 T Red wine vinegar
• 1 T Jalapeno salsa (optional)

Whisk until well blended

BRAISING LIQUID AND RIBS

• 4 quarts Beef stock or broth
• ¾ c red wine vinegar
• 1 T paprika
• 1 T Cayenne pepper
• 1 ½ T Ground cumin
• 3 T Tabasco sauce
• 1 ¼ T Garlic powder
• 1 T Ground ginger
• 1 c Tomato paste
• ¼ c Honey
• 1 t Salt
• 4 X slabs Baby back ribs (1 ¼ lbs each)

   INSTRUCTIONS

1. Combine braising liquid ingredients in a large pot and bring to a simmer of medium heat.
2. Add the ribs and simmer until tender but not falling apart, about 1 hour and 45 minutes.  Carefully transfer to a baking sheet.
3. Rub paste over all surfaces of ribs and wrap in foil, dull side out.  Refrigerate until ready to cook.
4. Preheat oven to 400F and prepare coals for grilling.  Place rack 3-4” from the heat.
5. Cover a baking sheet with foil. Coat ribs with 2 c of barbecue sauce.  Bake for 10’.
6. Transfer ribs to grill and cook long enough to char.  Serve with remaining sauce.