Ribs, Barbequed Serves 4

Combine stock, .75 c vinegar, paprika, cayenne, cumin, 3 T Tabasco, garlic powder, ginger, tomato paste, honey and salt in a large pot. Stir well and bring to a simmer over medium. Add ribs and simmer until tender but not falling apart, about 1 hour 45 min. carefully transfer ribs to a cookie sheet. Reserve liquid for future use, if desired. In a medium bowl, combine garlic salt, white pepper, paprika, 1/4 c mustard, .25 c vinegar, 1/4 c Wor. sauce, and beer to form paste. Add more beer if too dry. Rub paste over all surfaces of ribs. Wrap each rib in aluminum foil, dull side out. Refrigerate until ready to cook (can be prepared in advance). Combine chili sauce, ketchup, steak sauce, 1 T Worchester sauce, garlic, horseradish, 3 T mustard, 1 T Tabasco, molasses, jalapeno salsa and 1 T vinegar. Whisk until well-blended. Adjust seasoning to taste. Cover a cookie sheet w foil. Place ribs on foil, unwrap and coat w 2 c Barbeque Sauce. Rewrap ribs and bake on center rack for 10 min. Unwrap ribs and place on a grill to char. Serve immediately w remaining sauce.

Stock 4 qts beef
Vinegar 1c + 1 T red wine
Paprika 0.5c + 1T
Cayenne Pepper 1T
Cumin 1.5T
Hot Sauce 4T
Garlic Powder 1.5T
Ginger 1T
Tomato Paste 1c
Honey 0.25c
Salt 1T
Pork 4 slabs baby back ribs @ 1.25 lb
Garlic Salt 0.25c
Pepper 1T white
Mustard 0.25c + 3T dry
Worcestershire Sauce 0.25c + 1T
Beer .5c
Chili Sauce 1c
Ketchup 1c
Steak Sauce 0.25c
Garlic 1T crushed
Horseradish 2T
Molasses 1T
Salsa 1T jalapeno