The addition of Balsamic vinegar makes these ribs delicious and tender.

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

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1. To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 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 centre 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.

Makes 8 to 10 servings.


From www.weber.com



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Vanette (Vannie) Ryanes is CEO of Spices Plus E-Zine for Women and Independent Watkins Associate


"Who says you can't have it all?"


September 6, 2003