Beef Ribs have been a hot menu item as of late in trendy grills and restaurants. This recipe would be great with garlic mashed potatoes and a nice bottle of Cabernet or Zinfandel.

Ingredients for 6 Servings

• 4 Pounds Beef Short Ribs
• 5 Cups Water
• 1/4 Cup Butter or Margarine
• 1 Medium (1/2 Cup) Onion, Chopped
• 1 Cup Pure Maple Syrup
• 1/2 Cup Apple Cider
• 1/4 Cup Soy Sauce
• 2 Tablespoons Stone Ground Mustard
• ½ Teaspoon Salt

Preparation

1. Combine ribs and water in 5-quart saucepan or Dutch oven.
2. Cover; cook over medium heat, stirring occasionally, until water comes to a full boil (10 to 15 minutes).
3. Reduce heat to low; cook until ribs are tender (30 to 35 minutes).
4. Drain; pat dry.
5. Meanwhile, heat one side of gas grill on medium or charcoal grill until coals are ash white.
6. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
7. Melt butter in 2-quart saucepan until sizzling; add onion.
8. Cook over medium heat, stirring occasionally, until onion is softened (6 to 8 minutes).
9. Stir in all remaining glaze ingredients.
10. Continue cooking, stirring occasionally, until mixture comes to a full boil (6 to 8 minutes).
11. Reduce heat to medium-low.
12. Cook, stirring occasionally, until sauce thickens slightly and flavors blend (15 to 20 minutes).
13. Reserve 1/2 cup glaze.
14. Place ribs on grill over drip pan.
15. Cover; grill, turning occasionally and brushing with reserved 1/2 cup glaze, until ribs are fork tender and heated through (20 to 25 minutes).
16. Serve with remaining hot glaze in a side serving dish.

Makes 6 servings.

Tip: Leftover glaze can also be used on chicken or pork. Brush glaze on during last 10 minutes of grilling.

If you'd like to purchase the best pure maple syrup we've been able to find go to: 100% Pure Organic Maple Syrup

You might also want to try this one using a truly great gourmet mustard: Stone Ground Mustard