Molasses, beer, and stone-ground mustard perk up ordinary bottled barbecue sauce for these grilled beef ribs. Serve with grilled vegetables for a complete summer dinner.

Source: Midwest Living


Recipe Summary

30 mins
1 hr 30 mins at 350°
10 mins


Ingredient Checklist


Instructions Checklist
  • In a small bowl, stir together the ground peppercorns, garlic, and thyme. Rub over short ribs.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Remove from oven; cool slightly. Remove short ribs from cooking liquid. Store meat, covered, in the refrigerator until chilled or until the next day.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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.


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

428 calories; total fat 19g; cholesterol 88mg; sodium 833mg; carbohydrates 30g; fiber 1g.