Ribs, Racks & Slabs

Ribs, Racks & Slabs

Ribs, Beef
Barbecued, New Mexico
Barbecued, Oriental
Short Ribs, Barbecued

Ribs, Pork
Asian Glazed Boneless
Avery Island
Baby Back, Barbecued
Barbecued, Florida
Barbecued, Kentucky-Style
Barbecued, Memphis-Style
Barbecued, Slow-Cooked
Barbecued, Southern-Style
Barbecued, Sweet-Sour
Barbecued, with Currant Glaze
Beer Marinated
Beer-Braised
Braised
Cajun
Chinese Spare Ribs
Coconut Barbecued
Coriander
Decatur Street Barbecued
East Carolina
Mustard Sauce Marinated
Rattlesnake Venom

There are several things to know about tender ribs. First, if you want tender ribs don't buy them from the grocery store. Find a good meat market, spend a little more on your ribs and you won't be disappointed. Another secret to tender juicy ribs is in the rub. Let the ribs marinate at least overnight, then slow smoke them at around 200° to 225° for 6 hours in a water smoker or add water to any smoker. Add sauce the last 30 minutes of smoking.

There are several tricks to getting those awesome falling-off-the-bone ribs. The most obvious is to cook the ribs long and slow. Use a very small fire, adding charcoal and wood chips as needed throughout the day. Another good idea is to peel the ribs prior to cooking, that whitish silvery membrane on the bone side of the slab is extremely tough, peeling will not only result in more tender ribs, but the flavor will be better because the seasoning will penetrate the meat better without the silverskin. The next best trick is to slash the silverskin in a short diamond pattern. Cover with a dry rub consisting of kosher salt, brown sugar, black pepper, cayenne, thyme and parsley 24 hours before cooking. The salt and sugar act as a tenderizer. Baste ribs with a solution of half water, half cider vinegar, with some red pepper flakes, and some crushed garlic cloves. Sauce the meat in the last half hour or so of cooking time.

Ribs may be cooked by a variety of methods depending on your preference.

Grilling: Use indirect heat, do not cook directly over coals. In a covered grill, arrange medium hot coals around a drip pan. Center ribs over pan. After ribs have been grilling about an hour, brush with barbecue sauce and grill another 15 minutes.

Smoking: After preparing ribs, place bone side down on top rack of smoker filled with hickory or mesquite wood. Keep drip tray filled with water and maintain a temperature of 225°. Smoke ribs for 5 to 5½ hours, basting with sauce every 30 minutes after 4 hours of smoking.

In the oven: Place ribs, bone side down, in a shallow roasting pan. Bake in 350° oven for one hour, drain. Baste ribs with sauce and cook an additional 45 to 60 minutes, until tender and well glazed.

Braised and grilled: Cook ribs by gently simmering in water, stock or a combination of liquid ingredients for about an hour. Finish in oven or on the grill, basting frequently with sauce.

Beer-Braised Ribs

8 pounds County Style or Baby Back ribs
4 12-ounce cans beer
2½ cups dark brown sugar
1½ cups cider vinegar
1½ tablespoons chili powder
1½ tablespoons cumin
1 tablespoon dry mustard
1 teaspoon salt
1 tablespoon red pepper flakes
3 bay leaves
Rib Rub:
2 tablespoon sweet paprika
1 tablespoon Old Bay^® seasoning
1½ teaspoons chili powder
1½ teaspoons granulated sugar
1½ teaspoons black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
Sauce:
¼ cup butter
1 medium onion, diced
1½ cups cider vinegar
1½ cups ketchup
1 cup dark sugar
1 tablespoon Worcestershire Sauce
1 teaspoon cayenne pepper sauce or
½ teaspoon ground cayenne pepper

Cut Baby Backs into four-rib sections and Country Style ribs into individual pieces. Remove or heavily score silverskin. Marinate ribs in solution of 1 quart water and 1 cup white vinegar for 30 minutes. Drain and dry well.

Add ingredients, except ribs, to a large stock pot and bring to rolling boil. Add half of the ribs, simmer 35 minutes. Remove ribs to baking sheet. Cook remaining ribs in same manner.

Strain braising liquid and refrigerate. After cooling, skim fat from surface of liquid. Bring liquid to boil and simmer until reduced by one-half, about one hour.

Prepare the sauce: Sauté the onions in butter in a medium sauce pan until translucent. Add remaining ingredients, reduce heat and simmer until reduced by one-third, about 30 to 45 minutes.

Rub ribs with rub spices and refrigerate four to six hours. Bring ribs to room temperature. Prepare grill for medium-low indirect cooking (225° to 250°). Place ribs on grill away from heat and brush with warmed braising liquid. Cook ribs until well-glazed, about 10 minutes, turn and repeat on second side. Heat barbecue sauce and serve on side.>

Chinese Spare Ribs

4 pounds Spare Ribs
1 cup soy sauce
1½ cups water
½ cup granulated sugar
4 teaspoons Hoisin sauce
4 teaspoons minced garlic

Mix together the first five ingredients in a bowl. Add ribs, cover and refrigerate for 6 hours to overnight. Grill with indirect heat about 1½ hours.

Decatur Street Barbecue Ribs

2 full racks 3 down pork Spare Ribs
2 slabs Baby Back ribs
¾ cup Cajun spice
3 tablespoons sugar
2 cups white vinegar
2 tablespoons Tabasco^® sauce
3 tablespoons brown sugar
Dash Worcestershire sauce
Salt and black pepper

In a mixing bowl, combine the Cajun spice with the sugar. Blend thoroughly. Season the spare ribs entirely with the rub mix. Place the ribs on the grill and cook with indirect heat for about 3 hours, turning occasionally. Remove the ribs from the grill and slice. Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco, and brown sugar together. Season with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. Place the ribs on grill and cook with indirect heat for 45 minutes on one side and flip over. Continue to cook for 45 minutes.

Coconut Barbecue Ribs

4 pounds Baby Back ribs, cut into single pieces
1 cup coconut milk
½ cup chopped fresh cilantro
½ cup light brown sugar
¼ cup chopped shallots
¼ cup soy sauce
3 tablespoons chopped garlic
2 tablespoons chopped ginger
2 stalks Lemongrass, chopped
1 teaspoon salt

Place ribs on rack in Dutch oven. Add water to just below rack and bring to simmer. Cover and steam 20 minutes. Remove ribs and cool. Combine coconut milk, cilantro, brown sugar, shallots soy sauce, garlic, ginger, Lemongrass, and salt in food processor and pulse until smooth. Transfer marinade to baking dish, add ribs and turn to coat. Cover and refrigerate overnight.

Prepare barbecue to medium-high heat or preheat broiler. Remove ribs from marinade, reserving marinade. Grill or broil ribs until golden brown, about 8 minutes, turning occasionally and basting with marinade. Boil remaining marinade one minute and serve with ribs.

Memphis-Style Barbecued Ribs

1 2½ to 3-pound rack Spare Ribs
2 tablespoons sweet paprika
1 tablespoon Old Bay^® seasoning
1½ teaspoons chili powder
1½ teaspoons granulated brown sugar
1½ teaspoons black pepper
¾ teaspoon garlic powder
¾ teaspoon onion powder
4 cups of wood chips (hickory or mesquite)
1 tablespoon white vinegar
½ teaspoon salt

Although traditionalists would cringe at oven-smoked ribs, this recipe allows for good ribs even when the weather is prohibitive. Oven smokers are available at gourmet and specialty stores. A traditional smoker or kettle grill may also be used.

Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix.

Heat the oven to 215°. While oven is warming, soak wood chips in cold water to cover for about 20 minutes. Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to oven, placing it on the lowest rack. After the ribs have been in the oven for 1½ hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven. After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more. While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve. Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more. Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.

Asian Glazed Boneless Ribs

2 pounds Country Style pork ribs
Glaze:
¾ cup Hoisin sauce
¼ cup pineapple juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons Sesame oil
½ teaspoon minced fresh ginger
1 clove garlic, minced

Microwave to grill: Heat grill. Arrange ribs in 2-quart microwave-safe dish. Cover with waxed paper. Microwave on medium for 6 to 8 minutes or until outer edges begin to cook and pork is warm, turning once during cooking.

Meanwhile, in small bowl, combine all glaze ingredients; blend well.

Immediately place ribs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Brush with glaze; cook 10 minutes. Reduce heat to medium-low by closing vents. Cook an additional 10 to 15 minutes or until tender and no longer pink, turning frequently and basting with glaze. Bring any remaining glaze to a boil; serve with ribs.

Oven Directions:

Heat oven to 350°. Prepare glaze as directed above. Place ribs in baking dish. Bake for 1 hour. Drain. Pour glaze over ribs, covering completely. Bake an additional 30 to 45 minutes or until ribs are tender, basting occasionally with glaze.

Barbecued Baby Back Ribs

3 pounds Baby Back ribs
Rub:
4 teaspoons Hungarian paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon cayenne pepper
Sauce:
3 tablespoons salt
6 tablespoons black pepper
6 teaspoons chili powder
4 cups ketchup
4 cups white vinegar
4 cups water
1 large yellow onion, diced
½ cup dark molasses

Dry Rub: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over ribs and into the surface.

Rib Smoking: Prepare smoker for long, slow cooking using hickory wood.

Barbecue Sauce: Combine all ingredients in a large saucepan. Bring to a gentle simmer, cook 30 minutes. Allow to cool for at least one hour to allow the flavors to blend.

Ribs 'n' Beer

3 pounds Baby Back ribs
1 quart beer
2 cups brown sugar
1 cup cider vinegar
1 tablespoon chili powder
1 teaspoon cumin, ground
1 teaspoon dry mustard
2 teaspoons red pepper flakes

Combine beer, sugar, vinegar, and spices in a large sauce pan. Bring to a boil, remove from heat and cool. Place ribs in a large shallow non-aluminum roasting pan. Pour marinade over ribs.

Turn ribs several times while marinating about 24 hours in refrigerator. Drain ribs, reserving marinade. Arrange ribs on grill or rib rack and smoke 4 to 5 hours, until meat is tender, basting with boiled marinade every 20 to 30 minutes.

Barbecued Short Ribs

3 pounds Short ribs
2 cups chicken broth
2 cups water or enough to cover ribs
1 tablespoon brown sugar
¼ cup cider vinegar
¼ cup ketchup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire Sauce
¼ teaspoon ground cloves
1 teaspoon chili powder
¼ teaspoon cayenne pepper

The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, ketchup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid, wrap in foil and refrigerate. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, prepare grill and cook ribs with indirect heat for 40 minutes, basting with barbecue sauce every 10 minutes.

Florida Barbecued Ribs

5 pounds Spare Ribs
Florida Barbecue Sauce:
2 cups butter
1 cup cider vinegar
1 cup ketchup
½ cup prepared horseradish
6 limes or 3 lemons, juiced
1 teaspoon salt
1 tablespoon Worcestershire Sauce
1 teaspoon hot pepper sauce

Prepare sauce: In a medium stainless-steel or enamelware saucepan slowly melt butter. Add vinegar, ketchup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauce. Simmer uncovered 20 to 25 minutes to blend flavors.

Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Cut into 1- to 3-rib sections and serve with any remaining sauce.

Spareribs with Mustard Sauce

10 pounds Spare Ribs
1 cup salt
1 cup cumin
1 cup black pepper
¼ cup cayenne pepper
¼ cup minced garlic
1 cup brown sugar
¼ cup ground horseradish
¼ cup yellow mustard
¼ cup white wine
1 cup honey

Dry Rub seasoning: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over spareribs.

Creole Mustard: Combine horseradish, yellow mustard and white wine. (This will keep refrigerated for several months.)

Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs, bone side down, glazing with mustard sauce. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time.

Southern-Style Barbecued Ribs

5 pounds Spare Ribs
Sauce:
1 32-ounce bottle ketchup
½ cup prepared yellow mustard
1 cup dark brown sugar
¼ large onion, chopped coarsely
3 tablespoons white vinegar
2 large lemons, sliced
Tabasco^® sauce to taste (3 drops to ½ teaspoon)
Ground black pepper to taste

Simmer the sauce, stirring until the sugar is melted. Add lemon, stir occasionally for a few minutes while the oil is drawn out of the lemon. Do not allow to scorch. Remove from heat and set aside.

Broil the ribs flesh side up until browned. Turn and cook flesh side down, brown again. Now brush both sides with some of the sauce and cook on each side for five minutes.>

Cut the ribs apart and dip each rib in the sauce. Pile the ribs high on a full-sized oven broiler rack and pan, and pour any remaining sauce, less a cup or so, over the ribs. Cover the ribs with heavy-duty aluminum foil, tucking in around the outside edge of the pan to make an airtight container. Cook in the oven at 325° for 2 hours. Remove from oven and open carefully. Serve with reserved sauce.

Barbecued Pork Ribs with Currant Glaze

3 pounds Baby Back ribs or
1½ pounds Spare Ribs
1 teaspoon ground ginger
1 teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon pepper
1 teaspoon salt
Glaze:
½ cup red currant jelly
3 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon Dijon mustard

Combine spices and rub onto the meaty side of the ribs. Cover and refrigerate for two hours. An hour before serving, start cooking ribs 5 to 6 inches from coals turning occasionally. Pork will take 60 to 70 minutes to cook depending on the thickness. Heat the red currant jelly, orange and lemon juice with the mustard. Brush ribs frequently with the glaze during the last 15 minutes of cooking.

Coriander Spareribs

5 pounds Spare Ribs
¼ cup sugar
3 tablespoons minced garlic
3 tablespoons lemon juice
2½ tablespoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon salt
¼ cup water

Trim excess fat off ribs. Cut ribs apart between bones. Bake, covered, in a 400° oven until meat is almost tender, about 2 hours.

Michelle's Braised Ribs

Braising Sauce:
1 large onion, finely minced
1 medium carrot, finely minced
1 celery stalk, finely sliced
1 tablespoon minced garlic
1 tablespoon tomato paste
1½ teaspoons salt
1 teaspoon black pepper
4 cups beef stock
3 bay leaves
1 sprig fresh thyme or
½ teaspoon dried thyme
Ribs:
6 pounds braised Baby Back ribs
Braising liquid from ribs
1 tablespoon brown sugar
¼ cup cider vinegar
2 tablespoons ketchup
1 tablespoon dry mustard
1 teaspoon Worcestershire Sauce
¼ teaspoon ground cloves
1 teaspoon chili powder
¼ teaspoon cayenne pepper

Braising Sauce: Preheat oven to 350°. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables.

To Freeze Ribs: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and place in airtight plastic freezer bags or containers.

To Barbecue Ribs: Preheat oven to 375° or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart sauce pan and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add the rib braising liquid, then the ketchup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside.

Oven Method: Place ribs in a roasting pan, cover, place in oven and turn temperature to 350° . Cook for 30 minutes, basting with barbecue sauce every 10 minutes.

To Barbecue: Wait until the coals become white hot and pile them on one side of the grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. Cook for 30 minutes, basting with barbecue sauce every 10 minutes.

Rajun Cajun Ribs

3 pounds Spare Ribs
Beef stock to cover
Rajun Cajun Sauce:
½ cup ketchup
¼ teaspoon cayenne pepper
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon chili powder

Cut ribs into easy-to-handle portions. Cook in simmering stock until tender, about 1 hour. Drain and cool.

Rajun Cajun Sauce: Combine ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, grill about 10 minutes until well-glazed and hot.

Slow-Cooked Barbecued Spareribs

1 rack Spare Ribs, about 4 pounds
¾ cup ketchup
½ cup cider vinegar
2 tablespoons hot sauce
1 medium onion, grated
3 garlic cloves, minced
1 tablespoon Worcestershire Sauce

Combine the ketchup, vinegar, hot sauce, onion, garlic and Worcestershire Sauce in a mixing bowl and stir until blended. Pour half of the sauce into a glass baking dish large enough to hold the ribs in a single layer. Place the ribs meaty side down in the sauce. Pour remaining sauce over; cover and refrigerate for 12 to 24 hours. Heat a charcoal grill until the coals are thickly coated with ash. If you are using a gas grill, preheat for 5 minutes with the lid closed. Place the ribs on a rack set at least 6 inches from the fire. Grill slowly, for 15 minutes. Turn and baste with sauce. Ribs should have browned slightly. Cook for another 15 minutes, baste and turn again. Grill for 30 to 45 minutes longer, turning and basting, every 5 minutes.

Sweet-Sour Barbecued Ribs

6 pounds Baby Back ribs, cut into serving pieces
1¼ cups ketchup
¾ cup water
¼ cup honey
2 tablespoons Worcestershire Sauce
4 teaspoons lemon juice
1 small onion
½ teaspoon salt
½ teaspoon pepper

Mix all ingredients except ribs. Cook over medium heat for 10 minutes, stirring occasionally. Prepare a charcoal grill and cook ribs for one hour over medium-hot coals, turning occasionally. Brush ribs with sauce. Turn and cook for 20 minutes or longer until done.

East Carolina Ribs

8 pounds Baby Back ribs
Rub:
2 tablespoons salt
2 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons cumin
2 tablespoons chili powder
2 tablespoons fresh cracked black peppercorns
4 tablespoon paprika

Mix ingredients together.

Table Sauce:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon crushed red pepper flakes
1 tablespoon Tabasco® sauce
2 tablespoons chili powder
½ teaspoon cracked black peppercorns

Mix all ingredients together and let stand for an hour to blend flavors.

Ribs:

Rub dry rub mixture over all sides of Baby Back ribs. Bake ribs in preheated 180° oven or smoker for about 2½ hours. Remove from oven/smoker, baste with table sauce and finish on medium-high grill or under broiler until crispy.

Avery Island Ribs

2¼ pounds Baby Back ribs
Rub:
½ teaspoon salt
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon white pepper
½ teaspoon black pepper
½ teaspoon ground cayenne pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Sauce:
1 cup ketchup
½ cup molasses
1 onion, diced
¼ cup dark brown sugar
2 tablespoons lemon juice
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon Tabasco^® sauce

Sauce: Combine all ingredients, mix thoroughly.

Ribs: Cut ribs into 3 to 5-rib sections, score or remove silverskin. Combine al the rub seasonings and rub onto meat. Cover and refrigerate at least one hour. Bring to room temperature and bake in a preheated 350° oven 1½ hours. Prepare grill to medium-high temperature. Grill ribs for 15 minutes, basting frequently with sauce.

Kentucky-Style Barbecued Ribs

16 Country Style pork ribs
1¼ cups apple cider vinegar
1 cup water
¼ cup hot pepper sauce

Season ribs and place in a single layer in baking dish. Bake at 375° until ribs brown, turn and repeat. Remove from oven and pour off grease. Mix remaining ingredients in large bowl, pour ¾ of the sauce mix over ribs. Return ribs to oven and cook and additional 10 to 15 minutes, turning occasionally. Serve with remaining sauce.

New Mexico Barbecue Beef Ribs

4 pounds Short Ribs
½ cup chili sauce
1 cup dry red wine
2 tablespoons olive oil
1 clove garlic, minced
1 onion, diced
½ teaspoon salt
¼ teaspoon black pepper

Combine all ingredients except ribs. Marinate ribs in sauce overnight. Preheat grill and sear ribs five minutes on each side. Cover grill with heavy-duty foil, add ribs and sauce. Cook for five minutes, turn and add additional sauce. Keep turning and saucing every 5 minutes until done, about 20 minutes.

Oriental Short Rib Barbecue

4 pounds Short Ribs
½ cup thinly-sliced green onions
1½ tablespoons toasted sesame seeds, crushed
1 cup soy sauce
1 cup water
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
¼ cup dark roasted Sesame oil
2½ tablespoons brown sugar, packed
½ teaspoon ground cayenne pepper
¼ teaspoon red pepper flakes

Combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and red pepper flakes. Place short ribs in a plastic bag; add marinade, turning to coat. Close bag securely, and marinate in refrigerator 4 to 6 hours (or overnight), turning occasionally. Remove ribs from marinade; reserve marinade. Place ribs on grid over medium coals, cover. Grill 10 to 12 minutes, turning once and brushing with marinade before serving.

Rattlesnake Venom Ribs

Braising liquid and ribs:
4 racks Baby Back ribs (about 1¼-pounds each)
4 quarts beef stock
¾ cup red wine vinegar
1 tablespoon paprika
1 tablespoon cayenne pepper
1½ tablespoons ground cumin
3 tablespoons Tabasco^®sauce
1¼ tablespoons garlic powder
1 tablespoon ground ginger
1 cup tomato paste
¼ cup honey
1 tablespoon salt
Spice mixture:
¼ cup garlic salt
1 tablespoon ground white pepper
½ cup paprika
¼ cup dry mustard
¼ cup red wine vinegar
¼ cup Worcestershire Sauce
½ cup beer
Barbecue sauce:
1 cup chili sauce
1 cup ketchup
¼ cup steak sauce
2 teaspoons ground tamarind seeds or
2 tablespoons Worcestershire Sauce
1 tablespoon pressed garlic
¼ cup finely-grated fresh horseradish or
2 tablespoons prepared horseradish, well drained
3 tablespoons dry mustard
1 tablespoon Tabasco^®sauce
1 tablespoon molasses
1 tablespoon Jalapeño salsa (see note)
1 tablespoon red wine vinegar

Note: Most supermarkets carry salsas in varying degrees of hotness. For this dish, use 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.

Ribs: Combine all the braising liquid ingredients in a large stock 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. 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. (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. (These can be prepared up to 4 days in advance.) Preheat oven to 400°, 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, about five minutes per side. Serve immediately, with the remaining barbecue sauce on the side.