Ingredients: For the sauce: 1/4 cup olive oil 1 medium Spanish onion, chopped 1 tablespoon chopped garlic 2 large tomatoes, peeled and chopped 1/2 cup apple cider 1/4 cup balsamic vinegar 2 tablespoons catsup 1-1/2 tablespoons chopped fresh basil 1-1/2 tablespoons prepared mustard 1-1/2 tablespoons sugar 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 3 pounds beef short ribs, cut into 6-inch lengths Directions:1. To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and saute 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks. 2. Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce. 3. Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling. |