This spicy mopping sauce moistens beef while soaking in southwest flavors.
1 1/2 tbspfreshly ground black pepper
2 tbspbutter (or olive oil)
1 cupminced onion
1/2 cupchopped aneheim pepper (or pasilla or green bell)
2 tspminced garlic
1 1/2 cupsbeef broth
1/4 cupapple cider vinegar
1/4 cupworcestershire sauce
2 tbspbrown sugar
2 tbspchili powder
1 tbspground cumin
1 tspblack pepper
2 tsphot sauce (or to taste)
5 lbsbeef ribs
2 cupsapple juice
1Melt the butter over medium heat and stir in the onion and anaheim pepper. Cook, stirring occasionally, until the vegetables are softened about 6 minutes. Stir in the garlic and cook one minute more.
2Deglaze the pan with the beer and the beef stock, then add the ketchup, vinegar, worcestershire, brown sugar, chili powder, cumin, 1 teaspoon black pepper and the hot sauce.
3Bring the sauce up to a boil and then simmer for 20 to 30 minutes.
4Season the beef ribs with a generous amount of bbq spice and the 1 tablespoon black pepper. Place in a deep pan meat side up with the apple juice. Brush with the mop sauce. Seal tightly and braise in a 300 degree oven for 2 hours or until tender. Remove from the liquid. Smoke/grill the ribs meat side up for 45 minutes to one hour, mopping with the sauce every 10 minutes or so.