Grilled Beef Short Ribs
Tender ribs are prepared with a savory marinade and then grilled or broiled, resulting in meat that easily falls off the bone.
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Instructions
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Preheat a gas grill to medium-high, prepare a medium-hot charcoal fire, or preheat a broiler.
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Start boiling sherry and soy sauce in a saucepan; stir in brown sugar, then simmer covered for 5 minutes until dissolved.
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Remove marinade from heat, whisk in oil, garlic, and pepper, then cool completely.
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Combine ribs with the cooled marinade in a bowl, coat thoroughly, cover, and refrigerate for 3 to 12 hours, turning occasionally.
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For the barbecue sauce, combine brown sugar, onion salt, garlic powder, ginger, white vinegar, ketchup, apricot preserves (puree if chunky), Worcestershire sauce, and honey in a small bowl.
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Transfer sauce mixture to a pot, bring to a boil while stirring, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
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Whisk 2 tablespoons cubed butter into the sauce gradually until blended, then remove from heat and cool slightly.
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Drain ribs and discard marinade.
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Grill or broil ribs 4-6 inches from heat for 10 minutes (medium-rare), 12 minutes (medium), or 14 minutes (well done).
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Turn ribs and baste with barbecue sauce twice.
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Remove ribs to a serving platter and serve immediately with extra sauce, garnished with scallions if desired.