Grilled Cranberry & Pineapple Short Ribs

Grilled Cranberry & Pineapple Short Ribs

Yield: 6 Servings

6 lb beef short ribs,in serving

1 sized pieces

2 t salt

1 dash,pepper

1/2 c water

2 13oz jars pineapple preserve

1 c whole cranberry sauce

2 T marmalade

1 c chili sauce

1/2 c vinegar

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.