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Short Ribs with Molasses-Beer Barbecue Sauce
- Makes: 6 servings
- Prep 30 mins
- Cook 1 hr
- Grill 10 mins
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
Directions
- In a small bowl, stir together the ground peppercorns, garlic, and thyme. Rub over short ribs.
- 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.
- Remove from oven; cool slightly. Remove short ribs from cooking liquid. Store meat, covered, in the refrigerator until chilled or until the next day.
- 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.
- 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.
Note
- To test the temperature of the preheated coals, place your hand above the coals at the height the food will be cooked. Start counting and if you need to remove your hand after 4 seconds, the coals are medium.
Nutrition Facts
(Short Ribs with Molasses-Beer Barbecue Sauce)
Servings Per Recipe 6, carb. (g) 30, chol. (mg) 88, sodium (mg) 833, Fat, total (g) 19, fiber (g) 1, cal. (kcal) 428