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Red Rock Idaho
Rattlesnake BBQ Ribs |
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Red Rock Idaho
Rattlesnake Ribs |
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Recipe By: Jimmy Schmidt
w/added |
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Chef Defoez's Plus
modification |
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Serving Size: 4 -
Preparation Time: |
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Ingredient - Preparation
Method: |
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BRAISING LIQUID AND RIBS |
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4 quarts homemade beef
stock -- or broth |
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3/4 cup red wine vinegar |
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1 tablespoon paprika |
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1 tablespoon cayenne pepper |
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1 1/2 tablespoons ground cumin |
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3 tablespoons Tabasco sauce |
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1 1/4 tablespoons garlic powder |
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1 tablespoon ground ginger |
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1 cup tomato paste |
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1/4 cup honey |
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1 tablespoon salt |
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4 - 6 slabs baby back
ribs or spareribs |
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-- (about 1-1/4 pounds
each) |
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METHOD: RIBS |
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1. Combine all the
braising liquid ingredients |
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in a large pot. Stir
well, and bring to a |
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simmer over medium heat. |
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2. Add the ribs, and
simmer until tender but not |
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falling apart, about 1
hour and 30 minutes. |
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When done, carefully
transfer the ribs to a baking sheet. |
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3. Combine all the spice
mixture ingredients in a |
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medium-size bowl, and
stir to form a paste. |
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(Add more beer if it is
too dry.) |
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4. Rub the paste over all
surfaces of the ribs. Wrap each slab |
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in aluminum foil, dull
side out, and refrigerate until ready |
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to cook. (These can be
prepared up to 4 days in advance.) |
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5. Preheat the oven to
400F, and prepare hot coals for grilling. |
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Place the rack 3 to 4
inches from the heat. |
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6. Cover a baking sheet
with aluminum foil and arrange the ribs |
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on the foil. Coat the
ribs with 2 cups of the barbecue sauce, and |
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bake on the center rack
of the oven for 10 minutes. |
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7. Transfer the ribs to
the grill, and cook long enough to char. |
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Serve immediately, with
the remaining 1 cup |
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barbecue sauce on the
side. |
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SPICE MIXTURE |
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1/4 cup garlic salt |
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1 tablespoon ground white pepper |
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1 tablespoon crushed green pepper |
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1/2 cup paprika |
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1/4 cup dry mustard |
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1/4 cup red wine vinegar |
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1/4 cup Worcestershire
sauce |
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1/2 cup beer |
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BARBECUE SAUCE |
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1 cup chili sauce |
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1 cup ketchup |
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1/4 cup steak sauce (Blis Barrel Aged Steak
Sauce) |
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Or The standard A1 sauce |
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1 tablespoon Worcestershire sauce |
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1 tablespoon finely pressed garlic |
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1/4 cup horseradish
--finely grated fresh* |
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Or Gold's Prepared Horseradish |
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3 tablespoons apple cider vinegar |
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3 tablespoons dry mustard |
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1 teaspoon cayenne pepper or red chili
pepper |
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1 tablespoon |
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1 tablespoon jalapeno salsa -- (see note) |
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1 tablespoon red wine vinegar |
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BARBECUE SAUCE
METHOD: |
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Combine all the
ingredients in a medium-size bowl, |
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and whisk until the sauce
is well blended. |
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Adjust seasonings to
taste. Makes 3 cups |
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