Grilled Cranberry And Pineapple Short Ribs

Recipe Ingredients

6 lbs	2724g / 96oz	Beef short ribs - cut up in in serving sized pieces
2 teaspoons	10ml	Salt
1		-- pepper
1/2 cup	118ml	Water
2		Pineapple preserve
1 cup	237ml	Whole cranberry sauce
2 tablespoons	30ml	Marmalade
1 cup	237ml	Chili sauce
1/2 cup	118ml	Vinegar

Recipe Instructions

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.

Grill ribs in oven, on second lowest rack from bottom.

Brush ribs with glaze and turn frequently for 15 to 20 minutes. (Also great on the grill-cook over slow coals for approx. the same time).

Heat remaining glaze and pass with the ribs.

Source:
Adapted from Dinner's Ready, by Andrew Schloss

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