Yield: 4 servings
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)
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
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
2 tablespoons to 1/4 c prepared horseradish, well drained
3 tb dry mustard
1 tb Tabasco sauce
1 tb molasses
1 tb salsa
1 tb red wine vinegar
Combine broth, vinegar, paprika, cayenne, cumin, Tabasco, garlic
powder, ginger, tomato paste, honey and salt 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 chili sauce, ketchup, steak sauce, tamarind, garlic,
horseradish, mustard, Tabasco, molasses, salsa and vinegar in a
medium-size bowl, and whisk until the sauce is well blended. Adjust
seasonings to taste.
Combine garlic salt, pepper, paprika, mustard, vinegar, Worcestershire
and beer in a medium-size bowl, and stir to form a paste. (Add
more beer if it is too dry.)
Rub the paste over all surfaces of the ribs. Wrap each slab in
aluminum foil, dull side out, and refrigerate until ready to cook.
Preheat the oven to 400F, and prepare hot coals for grilling.
Place the rack 3 to 4 inches from the heat. 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.
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.