Short Ribs

Chef: Eric Nowels


  • 1 cup Milk Stout
  • 1 cup Worcestershire sauce
  • 1 cup ketchup
  • 1/2 cup vinegar (distilled or cider)
  • 1/2 cup brown sugar
  • 1 tablespoon chipotle chili powder (up to 3 tablespoons if desired)
  • 2 teaspoons salt
  • 2 cups onion - chopped
  • 1/4 cup jalapeno pepper - minced
  • 6 cloves garlic - minced


Combine all ingredients in a saucepan and simmer covered for 25 minutes. Strain or puree in a blender or food processor until smooth. Refrigerate between uses. Place ribs, sausage or steak in a pan. Pour sauce over meat and turn so as to coat both sides. Pierce meat with a large fork. Cover and marinate in refrigerator for 8 hours, turning once. Slow Cooker Place meat and marinade in cooker. Add more sauce if desired. Cook on low for 8 hours. Serve with warmed sauce on the side. Grilled Remove meat from marinade and rub off excess sauce to avoid burning. Grill until done, brushing once with marinade. Heat extra sauce to serve with meat.