Short Ribs with Molasses-Beer Barbecue Sauce

Short Ribs with Molasses-Beer Barbecue Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons tri-color peppercorns or regular peppercorns

  • 2

    tablespoons minced fresh garlic (about 12 cloves)

  • 2

    teaspoons dried thyme, crushed

  • 5

    pounds beef chuck short ribs

  • 1

    medium onion, coarsely chopped

  • 3

    bay leaves

  • 1

    12-ounce bottle dark beer

  • 1

    cup barbecue sauce

  • ¼

    cup stone-ground mustard

  • ¼

    cup molasses

  • 2

    tablespoons balsamic vinegar or cider vinegar

  • 2

    teaspoons bottled hot pepper sauce

Directions

1. In a small bowl, stir together the ground peppercorns, garlic, and thyme. Rub over short ribs. 2. In an oven-safe Dutch oven or kettle, combine beer, onion, and bay leaves. Add short ribs. Cover and bake in a 350 degree F oven for 1-1/2 hours or until meat is very tender. 3. Remove from oven; cool slightly. Remove short ribs from cooking liquid. Store meat, covered, in the refrigerator until chilled or until the next day. 4. Spoon fat from surface of cooking liquid; discard fat. Reserve 1 cup of the cooking liquid; discard remaining cooking liquid and bay leaves. Stir barbecue sauce, mustard, molasses, balsamic vinegar, and bottled hot-pepper sauce into the reserved cooking liquid. 5. Arrange ribs on the rack of an uncovered grill directly over medium* coals. Grill until ribs are crisp and heated through, turning and basting frequently with molasses mixture (about 10 minutes). Place remaining sauce in a small saucepan. Bring to a boil. Pass sauce with ribs. Makes 6 servings.


Nutrition

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