Making pork ribs on a grill is a common choice for summer Barbecues and picnics. Several years ago, my sister, Jenine, turned me on to this recipe and we have made it many times over the last three decades. If you want, you can skip the rub and use your favorite prepared barbecue sauce, instead of making your own. Braising the ribs in the spicy braising liquid tenderizes the meat and provides a significant amount of flavor.
Our recipe, Rattlesnake ribs are a western-style rib and signature dish of James Beard Award winning chef Jimmy Schmidt, co-founder of Detroit’s renowned riverfront Rattlesnake Club (1988-2024). These ribs are first slow-cooked in a spicy braising liquid in a tall stock pot for just under two hours, followed by a spice rub of generous spices, then covered with a spicy barbeque sauce. The ribs are then baked in the oven for 10 minutes. For the spice rub, I recommend shopping at the Bulk Food Warehouse, as the quantities needed will empty the required spices from your spice reserves.
I usually use slabs of pork babyback ribs for this dish. However, I purchase these at Costco and they only had pork St. Louis Spare Ribs when I was shopping at 3.62 per pound. The spare ribs were a wonderful and meaty option. Either works well for making ribs. The advantage of making the braising liquid is that you can use it for several batches, if you want to make more to freeze.
Equipment:
As an Amazon Associate I earn from qualifying purchases.
Rattlesnake Ribs
The recipe for these famous ribs is from famed Rattlesnake Club owner Jimmy Schmidt who owned locations in Detroit and Denver.
Ingredients
Instructions
- Combine all ingredients in a stock pot. Bring to a simmer over medium heat.
- Add ribs and simmer, reducing heat to low, covered, for 1 hour and 45 minutes or until tender. You may need to cut racks of ribs in half to fit into pot.
- Remove from liquid and transfer to a baking sheet.
- In a bowl, mix spice mixture, adding more beer if needed. Rub spice mixture over ribs. At this point, ribs can be covered with foil and refrigerated or frozen for later use.
- Cover ribs with barbeque sauce. Bake in oven at 400 degrees for 10 minutes then transfer to a charcoal or gas grill. Grill until charcoaled on outside.
Nutrition Facts
Calories
569Fat
26 gSat. Fat
9 gCarbs
50 gFiber
4 gNet carbs
46 gSugar
36 gProtein
37 gSodium
4167 mgCholesterol
98 mgJimmy Schmidt uses his own barbecue sauce with a spicy kick for these ribs. We frequently substitute our favorite prepared sauces.
Jimmy Schmidt’s Barbeque Sauce
Ingredients
Instructions
- In a medium bowl, combine all ingredients, whisking until sauce is well blended. Adjust seasonings to taste.