Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BRAISING LIQUID AND RIBS***
   4      quarts        homemade beef stock -- or canned broth
     3/4  cup           red wine vinegar
   1      tablespoon    paprika
   1      tablespoon    cayenne pepper
   1 1/2  tablespoons   ground cumin
   3      tablespoons   Tabasco sauce
   1 1/4  tablespoons   garlic powder
   1      tablespoon    ground ginger
   1      cup           tomato paste
     1/4  cup           honey
   1      tablespoon    salt
   4      slabs         baby back ribs
                        -- (about 1-1/4 pounds each)
                        ***SPICE MIXTURE***
     1/4  cup           garlic salt
   1      tablespoon    ground white pepper
     1/2  cup           paprika
     1/4  cup           dry mustard
     1/4  cup           red wine vinegar
     1/4  cup           Worcestershire sauce
     1/2  cup           beer
                        ***BARBECUE SAUCE***
   1      cup           chili sauce
   1      cup           ketchup
     1/4  cup           steak sauce
   1      tablespoon    ground tamarind seeds -- or
                        -- Worcestershire sauce
   1      tablespoon    finely pressed garlic
     1/4  cup           horseradish --finely grated fresh*
   3      tablespoons   dry mustard
   1      tablespoon    Tabasco sauce
   1      tablespoon    molasses
   1      tablespoon    jalapeno salsa -- (see note)
   1      tablespoon    red wine vinegar

Preparation:

* or 2 tablespoons prepared, well drained Note: Most supermarkets carry salsas in varying degrees of hotness. For this dish, we recommend using 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. Makes 3 cups. RIBS: 1. Combine all the braising 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, about 1 hour and 45 minutes. When done, carefully transfer 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 more beer if it is too dry.) 4. Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum foil, dull side out, and refrigerate until ready to cook. (These can be prepared up to 4 days in advance.) 5. Preheat the oven 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 oven for 10 minutes. 7. Transfer the ribs to the grill, and cook long enough to char. Serve immediately, with the remaining 1 cup barbecue sauce on the side. Author's note: 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 created deep hot flavor -- these are real mean western ribs. Recipe from Michelle M. Bass. Source: The New Basics Cookbo