Beer for Dinner

• 4 to 5 pounds beef chuck short ribs
• 2 (12-ounce) cans beer
• 1 bottle of your favorite barbecue sauce

1. Trim any excess fat from ribs and place in a Dutch oven or large cooking pot. Add the beer to cover ribs. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 1/2 hours or until fork-tender.
2. Prepare outdoor grill with medium coals, or heat gas grill to medium.
3. Place ribs on grill; brush with barbecue sauce.
4. Grill, covered, turning often and brushing with barbecue sauce, for about 15 minutes or until crisped
5. Heat any remaining barbecue sauce and serve with ribs.

Makes 6 servings.

Labels: bbq, grill, ribs

Posted by Lunar Babe at 11:34 PM | Permalink | Comments | links to this post

• 1/2 cup A-1 steak sauce
• 1/2 cup bourbon or good dark beer
• 2 tablespoons Worcestershire sauce
• 1/4 cup dark brown sugar
• 1 teaspoon regular or grainy Dijon mustard
• 2 pinches of red pepper flakes
• Salt to taste
• 2 racks baby back ribs (about 2 1/2 pounds)

First make the barbecue sauce. Heat all the ingredients together in a saucepan over medium heat until steaming. Cool. The sauce will keep in the refrigerator for up to two weeks.

Preheat oven to 325°F.

Cut the racks of ribs in half crosswise. Rub the ribs with the sauce of your choice, paying most attention to the meaty side.

Lay the rib pieces, meat side down, in an 11" x 13" baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat pulls away from the ends of the bones and the ribs are tender, about 1 1/2 hours.

You can bake the ribs up to three hours before you grill them and leave them at room temperature. Or you can bake them the day before and keep them refrigerated. Bring the refrigerated ribs to room temperature about one hour before you grill them.

Remove the ribs from the baking dish but reserve the cooking liquids. Grill the ribs, brushing them with a reasonable amount of the remaining sauce, until they're browned and heated through, about 10 minutes.

Move the ribs around as they grill; the sugar in the sauce makes it easy for them to burn, so watch out for that. Let the ribs rest for 5 to 10 minutes before cutting them into one or two bone pieces.

Thanks to Dave Lieberman & BBD

Labels: bbq, brownsugar, hot, mustard, ribs, worcestershiresauce

Posted by Steve at 9:31 PM | Permalink | Comments | links to this post

• 4 to 5 pounds bone-in beef short ribs, cut into 3-inch pieces
• Salt and freshly ground pepper
• 2 thinly sliced yellow onions
• 3 cloves garlic, sliced
• 1 (2-pound) butternut squash, peeled and cut into chunks
• 1 (14 ½-ounce) can diced plum (Roma) tomatoes
• 1 (12-ounce) bottle ale OR dark beer
• 3 tablespoons flour
• Water

Brown short ribs: Preheat broiler or grill. Generously season ribs on all sides with salt and pepper. Working in batches if necessary, arrange ribs on a broiler pan and place under the broiler. Broil (grill) ribs, turning once, until well-browned, about 3 minutes on each side.
Transfer ribs to an oval 7-quart slow cooker. Scatter onions and garlic over ribs. Add squash. Pour in tomatoes with their juice and ale. Cover and cook on the high heat setting 5 to 6 hours, or on the low heat setting 7 to 8 hours. The meat should be separating form the bones, and squash should be tender.Using a slotted spoon, transfer ribs and squash to a shallow bowl or platter and cover loosely with foil to keep warm. Skim off excess fat from surface of sauce. Put slow cooker on high heat setting. In a small bowl, whisk together flour and ¼ cup water. Whisk flour mixture into sauce and cook, uncovered and stirring occasionally, until sauce is slightly thickened, about 15 minutes. Season to taste with salt and pepper. Spoon sauce over ribs and squash and serve.

Makes 6 servings

From “Williams-Sonoma Food Made Fast: Slow Cooker,” recipes by Norman Kolpas

Labels: flour, garlic, onions, ribs, squash, tomatoes

Posted by Steve at 11:16 PM | Permalink | Comments | links to this post