Jimmy Schmidt’s Rattlesnake Ribs

Name: Jimmy Schmidt’s Rattlesnake Ribs
Yield: 4 portions
Ingredients: 4 quarts homemade beef stock or canned broth; ¾ cup red wine vinegar; 4 quarts homemade beef stock or canned broth; 1½ tablespoons ground cumin; 3 tablespoons Tabasco sauce; 1 tablespoon paprika; 1 tablespoon cayenne pepper; 1 cup tomato paste; ¼ cup honey; 1¼ tablespoons garlic powder; 1 tablespoon ground ginger; ¼ cup garlic salt; 1 tablespoon ground white pepper; 1 tablespoon salt; 4 slabs baby back ribs (1¼ pounds each); ¼ cup dry mustard; ½ cup paprika; ¼ cup Worcestershire sauce; ¼ cup red wine vinegar; 3 cups Barbecue Sauce; ½ cup beer

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

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 create deep hot flavor—these are real mean western ribs.

Ingredients

Braising Liquid and Ribs

4 quarts homemade beef stock or canned broth
¾ cup

Main course
Spicy

Method

Combine all the braising liquid ingredients in a large pot. Stir well, and bring to a simmer over medium heat.
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.
Combine all the spice mixture ingredients in a medium-size bowl, and stir to form a paste. (Ad