Red Rock Idaho Rattlesnake BBQ Ribs  
  Red Rock Idaho Rattlesnake Ribs      
  Recipe By: Jimmy Schmidt w/added   
  Chef Defoez's Plus modification  
  Serving Size: 4 - Preparation Time:  
  Ingredient - Preparation Method:
  4 quarts homemade beef stock -- or broth  
  3/4   cup red wine vinegar  
  1      tablespoon paprika  
  1      tablespoon cayenne pepper  
  1   1/2 tablespoons ground cumin  
  3      tablespoons Tabasco sauce  
  1   1/4 tablespoons garlic powder
  1      tablespoon ground ginger  
  1      cup tomato paste  
  1/4 cup honey  
  1      tablespoon salt  
  4 - 6 slabs baby back ribs or spareribs  
  -- (about 1-1/4 pounds each)  
  METHOD: 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 30 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.  
  1/4 cup garlic salt  
  1 tablespoon    ground white pepper  
  1 tablespoon    crushed green pepper  
1/2 cup paprika
  1/4 cup dry mustard  
  1/4 cup red wine vinegar  
  1/4 cup Worcestershire sauce  
  1/2 cup beer
  1      cup chili sauce  
  1      cup ketchup  
  1/4  cup steak sauce (Blis Barrel Aged Steak Sauce)  
  Or The standard A1 sauce  
  1      tablespoon Worcestershire sauce  
  1    tablespoon finely pressed garlic  
  1/4 cup horseradish --finely grated fresh*  
  Or  Gold's Prepared Horseradish  
  3      tablespoons apple cider vinegar  
  3      tablespoons dry mustard  
  1      teaspoon cayenne pepper or red chili pepper  
  1      tablespoon   
  1      tablespoon jalapeno salsa -- (see note)  
  1      tablespoon red wine vinegar  
  Combine all the ingredients in a medium-size bowl,   
  and whisk until the sauce is well blended.   
  Adjust seasonings to taste. Makes 3 cups