SPICED BABY BACK RIBS

THE RATTLESNAKE CLUB

Ribs

16 cups canned beef broth
1 1/2 cups ground cumin
1 cup tomato paste
1 cup hot paprika
3/4 cup red wine vinegar
1/4 cup honey
3 tablespoons ground ginger
1 1/2 tablespoons garlic powder
1 tablespoon cayenne pepper
1 tablespoon salt
4 11/4-pound trimmed pork baby back rib slabs

Spice Paste

1 cup hot paprika
1/2 cup (or more) beer
1/2 cup Worcestershire sauce
1/4 cup red wine vinegar
1/4 cup dry mustard
2 tablespoons garlic salt


For Ribs:  Combine all ingredients except ribs in heavy large pot and bring to simmer over medium heat.  Add ribs and simmer until tender but not falling apart, turning occasionally, about 1 3/4 hours.  Drain ribs; place on baking sheet.

For paste:  Stir paprika, 1/2 cup beer, Worcestershire sauce, vinegar, mustard and salt in bowl, adding more beer if necessary to form paste.  Rub over ribs.  Wrap in foil.  (Can be prepared 4 days ahead.  Refrigerate.)

Position rack in center of oven and preheat to 400o F.  Bake ribs 10 minutes.  Turn on broiler.  Remove ribs from foil and broil until blackened.  Serve immediately with BBQ sauce.

BBQ SAUCE

1 1/2 cups catsup
1/2 cup prepared chili sauce
1/4 cup prepared steak sauce
3 tablespoons dry mustard
2 tablespoons grated fresh horseradish or prepared horseradish
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon minced jalapeno chili
1 tablespoon garlic juice
1 tablespoon seedless tamarind paste, dissolved in hot water (optional)
1 tablespoon (or more) hot pepper sauce (such as Tabasco)

Whisk first 10 ingredients in bowl.  Add hot pepper sauce to taste.  (Can be prepared 1 week ahead.  Cover and chill.  Bring to room temperature.)