Serves: 4
Total Calories: 111

FOR THE MARINADE:
1 cup dry red wine
1/4 cup molasses
2 tablespoons Worcestershire sauce
2 tablespoons Dijon style mustard
1 tablespoon minced garlic

FOR THE MARMALADE:
2 large red onions, cut crosswise into 1-inch slices
extra-virgin olive oil
1/4 cup apple juice
3 tablespoons cider vinegar
1 1/2 tablespoons granulated sugar
kosher salt

8 beef short ribs, 4 to 5 lbs total
freshly ground black pepper
barbecue sauce

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Trim the ribs of any excess fat. Place the ribs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 12 to 24 hours, turning occasionally.

TO MAKE THE MARINADE: Brush both sides of the onion slices with olive oil. Grill over Direct High heat until well marked, 8 to 10 minutes, turning once halfway through grilling time. In a medium heavy-bottomed saucepan combine the onions with the apple juice, vinegar, and sugar. Simmer over low heat, covered, until the liquid is gone, 20 to 30 minutes. If necessary, remove the lid and cook over medium-high heat for 3 to 5 minutes more. Transfer to a food processor and pulse into a chunky marmalade. Season with salt to taste.

Remove the ribs from the bad and discard the marinade. Pat the ribs dry with paper towels. Allow to stand at room temperature for 20 to 30 minutes before grilling.

Brush or spray the ribs with oil and generously season with salt and pepper. Grill over Indirect Low heat, keeping the grill's temperature between 300 and 325°F, until fully cooked and tender, 1 1/2 to 2 hours, turning occasionally. Serve warm with the marmalade and barbecue sauce.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 0

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