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Hawkeye State Short Ribs
List of Ingredients
The recipe "Hawkeye State Short Ribs", was in the June 2000 issue of MIDWEST LIVING. It's from Iowa's governor, Tom Vilsack.
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 beef chuck short ribs
1 12-ounce bottle dark beer
1 medium onion, coarsely chopped
3 bay leaves
1 cup barbecue sauce
1/4 cup stone-ground mustard
1/4 cup molasses
2 tablespoons balsamic vinegar or cider vinegar
2 teaspoons bottle hot-pepper sauce
Recipe
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 till meat is tender.
3. Remove from oven; cool slightly. Remove short ribs from cooking liquid. Store meat, covered, in the refrigerator till chilled or till 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 till 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.
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