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Ingredients

• 6 lb. beef ribs, in racks or separated into ribs by the butcher ;
• ; ;

• 4 Tbs. hot or sweet paprika, or a mixture ;
• 2 Tbs. chili powder ;
• 1 Tbs. dry mustard ;
• 1 Tbs. garlic powder ; ;
• 1 Tbs. ground cumin ;
• 1 Tbs. dried sage ;
• 1 Tbs. salt ;
• 1 Tbs. freshly ground black pepper ;
• ; ;

• 1 cup tomato sauce, homemade (see related recipe at left) or purchased ; ;
• 1 cup tomato ketchup ;
• 1/2 cup horseradish mustard or other spicy mustard ;
• 1/4 cup firmly packed light brown sugar ;
• 1/4 cup cider vinegar ;
• 4 garlic cloves, finely chopped ; ;
• 1 Tbs. Worcestershire sauce
• 1/2 tsp. cayenne pepper
• 1 tsp. salt ;

Description

Many Recipes For Beef Ribs Grill Them As A Rack And Cut Them Up Before Serving, But Some Cooks Like To Cut The Racks Into Ribs And Grill Them Individually To Make Them Extra Crispy. The Mildly Hot Spice Mixture Rubbed On The Ribs Complements The Tangy Ba

Williams-Sonoma