Short Ribs With Molasses-Beer Barbecue Sauce

In a small bowl, stir together the ground peppercorns, garlic and thyme. Rub over short ribs.

In an oven-safe Dutch oven or kettle, combine beer, onion and bay leaves. Add short ribs. Cover and bake in a 350 degrees F oven for 1-1/2 hours or until meat is very tender.

Remove from oven and cool slightly. Remove short ribs from cooking liquid. Store meat, covered, in the refrigerator until chilled or until the next day.

Spoon fat from surface of cooking liquid and discard fat. Reserve 1 cup of the cooking liquid and discard remaining cooking liquid and bay leaves. Stir barbecue sauce, mustard, molasses, balsamic vinegar and bottled hot-pepper sauce into the reserved cooking liquid.

Arrange ribs on the rack of an uncovered grill directly over medium coals. Grill until ribs are crisp and heated through, turning and basting frequently with molasses mixture (about 10 minutes).

Place remaining sauce in a small saucepan. Bring to a boil. Pass sauce with ribs.