BBQ |
Grilled Cranberry & Pineapple Short Ribs |
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| 6 lb beef short ribs,in serving 1 sized pieces 2 teaspoon salt 1 dash,pepper 1/2 cup water 2 13oz jars pineapple preserve 1 cup whole cranberry sauce 2 tablespoon marmalade 1 cup chili sauce 1/2 cup vinegar |
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Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for approx. 2 hrs., or until meat is tender. If necessary during cooking, add water. Drain ribs. Combine preserve, cranberry sauce, marmalade, chili sauce and vinegar. Brush some of the glaze mixture over the ribs. Broil ribs in oven, on second lowest rack from bottom. Brush ribs with glaze and turn frequently for 15 to 20 mins. (Also great
on the barbecue-cook over slow coals for approx. the same time). Heat remaining glaze and pass with the ribs.
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