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Tailgater's Short Ribs

Source of Recipe


Midwest Living Magazine's Ultimate Tailgating Recipe Guide






List of Ingredients



• 2 tablespoons freshly ground tri-color peppercorns or regular peppercorns
  
• 2 tablespoons minced fresh garlic (about 12 cloves)
  
• 2 teaspoons dried thyme, crushed
  
• 5 pounds beff chuck short ribs
  
• 1 12-ounce bottle dark beer
  
• 1 medium onion, coarsely chopped
  
• 3 bay leaves
  
• 1 cup barbecue sauce
  
• 1/4 cup molasses
  
• 2 tablespoons balsamic vinegar or cider vinegar
  
• 2 teaspoons bottled hot-pepper sauce
  






Instructions



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 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, coverd, in the refrigerator until chilled or overnight.
   
   
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 in the reserved cooking liquid.
   
   
5. Arrange ribs on the rach 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 the ribs.
   
   






Final Comments


Makes 6 servings.