Heat the oil in a saucepan over medium heat. Add the onions, garlic and chilies and roast for about 3 min, stirring with a wooden spoon, until lightly browned. Add the beer, raise the temperature and cook until reduced by half.
Add the steak, tomato ketchup, beef broth sauce, Worcestershire sauce and rub, reduce the temperature a smidge and bring the sauce to a leisurely simmer. Add 1-2 tbsp of water or clear soup to give the sauce the best consistency and simmer for another 3-5 min until the flavors have combined.
If you have stashed the drippings from the ribs, you can add 1-2 tbsp of them to the sauce form with the beef broth.
Simply boiled down longer, had no negative taste effects. Drip backs not used.
Sauce goes great with the ribs!
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