Beer-Braised & Mesquite-Smoked Short Ribs

Grilling season is here and this is a recipe that I think you will enjoy. I think you could substitute the short ribs with any type of ribs that you prefer.

This recipe serves 4. Prep time-45 minutes, plus 1to 1-1/2 hrs. to braise ribs, 1 to 1-1/2 hrs.for sauce. Chilling time-2hrs. Grilling time-30minutes.


Braising Liquid:

1 tbsp. extra virgin olive oil
1 yellow onion, coarsely chopped
6 garlic cloves
1 jalapeno chili pepper, roughly chopped with seeds.
2 tsp. dried oregano
2 tsp. cumin seed
1 tsp. kosher salt
1/2 tsp. ground black pepper
3 bottles(each 12 0zs) lager beer.
1 bay leaf
5lbs. meaty beef short ribs


Sauce:

1 cup ketchup
2 tbsp. molasses
1 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce
Hot pepper sauce(optional)
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper

2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes.


Directions:

1. In a large stockpot over med. heat, heat oil. Add onion, garlic, and jalapeno and cook until onion is tender, stirring occasionally. Add oregano, cumin seed, salt and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place ribs in the braising liquid, meaty side down and add enough water to cover them. Bring to boil over high heat and reduce heat to low. Cover and simmer until ribs are barely tender when pierced with the tip of a knife, about 1 to 1-1/2 hours. Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off in the liquid. Cover and cool in refrigerator until chilled, about 2 hours.

2. Strain the braising liquid through a fine mesh strainer into a large bowl and let stand 10 minutes. Skim the fat from the surface of the liquid. Rinse the stockpot, pour the liquid back into the stock pot and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to 3/4 cup, 1 to 1-1/2 hours. Transfer to a medium saucepan. Stir in ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce heat to low and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from heat and season with hot pepper sauce(optional). Set aside at room temperature.

3. Prepare a two- zone fire for medium heat(350- 450 degrees)

4. Brush the ribs with the oil and season evenly with salt and pepper. Brush the cooking grate clean. Drain and add 1 handful of the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the ribs( with lid closed) until meat begins to crisp around the edges and the ribs are heated through, about 25 minutes.

5. Brush the ribs generously with the sauce. Drain and add remaining wood chips to the charcoal. Move the ribs over(direct medium heat), close lid and continue to cook until meat is glazed, about 15 minutes, turning occasionally. Remove and serve with remaining sauce.