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All just about Baby Pit viper
Ribs
by:
Peter Lenkefi
Cookery liquid and ribs:
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)
Spice mixture:
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 Condiment sauce
1/2 c Brewage
Barbecue sauce:
1 c Chili sauce
1 c Cetchup
1/4 c Cut of meat
sauce
1 tb Ground tamarind seeds or Condiment sauce
1 tb Finely ironed
garlic
1/4 c Finely grated fresh horseradish; or 2 tablespoons Prepared, well
drained
3 tb Dry mustard
1 tb Tabasco sauce
1 tb Sirup
1 tb Jalapeno condiment
(see note)
1 tb Red wine vinegar
Note: Most supermarkets carry salsas in varied
degrees of hotness. For
this dish, we recommend mistreatment one that packs a substantial wallop.
BARBECUE SAUCE: Combine all the ingredients in a medium-size bowl, and
whisk until the sauce is well blended. Adjust seasonings to taste.
Does 3 cups.
RIBS:
1. Combine all the cookery 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, just about 1
hour and 45 minutes. Once
done, with kid gloves
remove 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 much brewage
if it is too dry.)
4. Rub the paste over all surfaces of the ribs. Wrap each block
in aluminum
foil, dull side out, and refrigerate until available to cook. (These can be
prepared up to 4 days in advance.)
5. Heat up
the kitchen appliance
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 kitchen appliance
for 10 minutes.
7. Remove 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.
Author's note: One of America's finest chefs, Jimmy Helmut schmidt -- of the
Pit viper
Club in Mile-high city -- has ready-made these one of his name dishes.
The three sauces created deep hot flavor -- these are real mean western
ribs.
Direction from Michelle M. Bass. Source: The New Basics Book of facts
Just just about the author:
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