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Rattlesnake Ribs

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“My brother turned me on to having the butcher cut the ribs for you in this fashion. Of course you don't have to do this, because the real secret's in the AWESOME mopping sauce!! Oh, it's really good!! Spicy.”
2hrs 10mins

Ingredients Nutrition

  • 2 racks of baby-back pork ribs, cut in half or thirds lengthwise
  • 12 ounces beer, any kind
  • salt and pepper, to taste
  • mopping sauce
  • 1 cup chili-garlic sauce (find it in the ethnic section of the grocery store- I like Sriracha brand with the rooster on it)
  • 12 cup Dijon mustard
  • 5 cloves garlic
  • 12 cup soy sauce
  • 1 lime


  1. Put the ribs, beer and salt and pepper in a pyrex dish and cover with foil.
  2. Place in a 400 degree oven for about an hour.
  3. In the meantime, make your sauce by placing the garlic cloves and the whole lime (cut in quarters) in the food processor.
  4. Pulse until the mixture is pureed.
  5. Add the chili garlic sauce, soy sauce and dijon mustard.
  6. Pulse to combine.
  7. Get your grill set on medium heat and grill the ribs indirectly for an additional hour.
  8. Or less, depending on how tender the ribs are (you want them to be falling off the bone ultimately).
  9. Mop with the beer that you tenderized them in every so often, so they don't become dry.
  10. In the last 10-15 minutes of grilling, mop the ribs with the sauce.

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