Short Ribs with Molasses-Beer Barbecue Sauce

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.