Prepare this recipe by first simmering the ribs in beer to tenderize.
6 beef chuck short ribs (about 4 to 5 pounds)
2 (12-ounce) cans beer
Spicy BBQ Sauce (recipe follows), or bottled sauce
Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat; reduce heat to low; simmer, covered, 1 1/2 hours or until fork-tender.
Prepare outdoor grill with medium coals, or heat gas grill to medium.
Place ribs on grill; brush with half of reserved Spicy BBQ Sauce for basting. Grill, covered, turning often and brushing with remaining basting sauce, for 15 minutes or until crisped
Heat reserved Spicy BBQ Sauce for dipping. Serve with ribs.
Makes 6 servings.
To Broil:
Heat broiler. Brush rubs with sauce. Place on greased broiler-pan rack. Broil 8 minutes. Turn ribs over; brush with more sauce. Broil for 7 minutes or until crisped.
Spicy BBQ Sauce:
Stir 1 cup ketchup, 1/4 cup packed brown sugar, 1/4 cup vinegar, 3 tablespoons butter, 1/3 cup lemon juice, 1 tablespoon each Worcestershire sauce and prepared mustard, 1 teaspoon onion powder, 1/2 teaspoon each celery seed and liquid hot pepper sauce in saucepan. Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half for dipping.
Makes 2 cups.