Ingredients

• 10 beef short ribs (about 5 inches by 2 1/2 inches)
• Kosher salt and freshly ground black pepper
• 3 1/4 cups Nancy's Quick Fix BBQ Sauce, recipe follows
• 2 cups beef broth
• 12 cloves garlic, smashed
• 1 onion, sliced into 1/2-inch rounds
• 1 bottle stout beer
• 3 cups chunky medium salsa, such as Pace
• 1/4 cup packed dark brown sugar
• 2 tablespoons ground cumin
• 2 tablespoons sweet paprika

Instructions

1. Preheat the oven to 450 degrees F.
2. Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes.
3. Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes.
4. Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours.
5. Prepare a grill for medium heat.
6. Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve.
7. Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes.