Ingredients:
4 to 5 pounds beef chuck short ribs
2 (12-ounce) cans beer
1 bottle of your favorite barbecue sauce
Methods:
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.
Ingredients:
3 1/2 to 4 pounds short ribs of beef
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper flakes
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 1/2 cups barbecue sauce
1 tablespoon steak sauce
Methods:
1. Preheat the oven to 350*F (175*C).
2. Cut the strips of short ribs, between each bone, into pieces. In a small bowl, combine the salt, black pepper, and red pepper flakes. Sprinkle all over the pieces of beef. Place in a 13 x 9 x 2-inch baking pan. Sprinkle with the onion, celery, bell pepper, and garlic.
3. Bake, covered with aluminum foil, for 1 1/2 hours.
4. In a bowl, stir together the barbecue sauce and steak sauce. Pour over the ribs and bake for 1 1/2 hours longer or until the meat is tender when pierced with a fork, turning the ribs every half hour.