Ingredients
- For 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
-
FOR 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.
-
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.
-
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 remaining 1/2 cup sauce during last 20 minutes of grilling.