Grilled Ribs With Cranberry And Pineapple RecipeTagged in Barbecue
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. Barbecue ribs about 6 inches from coals. Brush ribs with glaze and turn frequently for 15 to 20 mins. Heat remaining glaze and pass with the ribs.
- 6 lb beef short ribs
- in serving sized pieces
- 2 tsp salt
- 1/2 cup water
- 2 13 oz jars pineapple preserve
- 1 cup whole cranberry sauce
- 2 tbsp marmalade
- 1 cup chili sauce
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.