Short Ribs with Molasses-Beer Barbecue Sauce

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
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.


Nutritional facts per serving
calories: 428, total fat: 19g, cholesterol: 88mg, sodium: 833mg,
carbohydrate: 30g, fiber: 1g
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