Short Ribs with Molasses-Beer Barbecue Sauce
By myangelsc86
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
- 1/4 cup stone-ground mustard
- 1/4 cup molasses
- 2 tablespoons balsamic vinegar or cider vinegar
- 2 teaspoons bottled hot pepper sauce
Details
Servings 6
Preparation time 30mins
Cooking time 120mins
Preparation
Step 1
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.
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