Grilled cranberry & pineapple short ribs

6 Servings

Ingredients

Quantity	Measure	Ingredient
6	pounds	Beef short ribs,in serving
		Sized pieces
2	teaspoons	Salt
		Dash,pepper
½	cup	Water
2		13oz jars pineapple preserve
1	cup	Whole cranberry sauce
2	tablespoons	Marmalade
1	cup	Chili sauce
½	cup	Vinegar

Directions

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.