TEXAS BEEF RIBS
- 4 cups beef broth
- 12 ounces dark beer
- 4 cloves freshly minced garlic
- 1 large chopped onion
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cayenne pepper, or more, to taste
- 3 teaspoons kosher salt
- 5 pounds beef back ribs
- 1/2 cup molasses
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon hot pepper sauce
Combine the beef broth, beer, garlic and onion in a large,
heavy Dutch oven.
In a small bowl combine the marjoram, thyme, cayenne pepper
and 1 teaspoon of the kosher salt.
Use this mixture to rub all over and well into the ribs.
Put the ribs and any remaining rub into the Dutch oven and
bring to a simmer over medium-high heat.
Cover and set the Dutch oven into a preheated 350° F. oven
for 1½ hours.
Remove the Dutch oven from the baking oven, uncover and allow
the ribs to cool in the liquid.
Remove the ribs to a heat proof platter and cover with foil.
Place the Dutch oven over medium-high heat and reduce the
liquid to about 1 cup.
Add the molasses, balsamic vinegar, hot pepper sauce and
remaining kosher salt and bring just to a boil.
Remove the pot from the heat and allow to cool.
Use this as a sauce for the ribs.
Put the ribs, still covered with the foil, back into the oven
and let them reheat for 10 to 15 minutes.
Serve them hot from the oven with the sauce.