Short Ribs with Molasses-Beer Barbecue Sauce
Recipe from Midwest Living

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.


Short Ribs with Molasses-Beer Barbecue Sauce

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Servings: 6 servings
Prep Time: 30 mins
Total Time: 2 hrs 10 mins
Related Categories: 4th of July Dinners, Barbecue Sauce, BBQ Beef Ribs, Dutch Oven, Garlic, Grilled Beef Ribs, Grilling, Low Carb, Onions, Short Ribs
 
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Ingredients
  • 2  tablespoons
    tri-color peppercorns or regular peppercorns
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  • 2  tablespoons
    minced fresh garlic (about 12 cloves)
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  • 2  teaspoons
    dried thyme, crushed
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  • 5  pounds
    beef chuck short ribs
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  • 1  medium
    onion, coarsely chopped
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  • 3 
    bay leaves
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  • 1  12-ounce bottle
    dark beer
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  • 1  cup
    barbecue sauce
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  • 1/4  cup
    stone-ground mustard
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  • 1/4  cup
    molasses
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  • 2  tablespoons
    balsamic vinegar or cider vinegar
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  • 2  teaspoons
    bottled hot pepper sauce
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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.

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 information
Calories 428, Total Fat 19 g, Cholesterol 88 mg, Sodium 833 mg, Carbohydrate 30 g, Fiber 1 g. Percent Daily Values are based on a 2,000 calorie diet
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