Grilled Highland Short Ribs

Grilled Highland Short Ribs

Type of Recipe:  Entrée

Cut of Meat:  Short Ribs

Short ribs are boiled and then grilled. The boiling makes them very tender.

4 pounds Highland short ribs
Coarse salt and pepper
4 cups beef broth (could be made with McLaughlin Farm beef bones)
¼ c. Apple cider vinegar
Water

Sauce:
¼ c. molasses
½ c. catsup
3 T. lemon juice
1 T. Dijon mustard
1 t. Worcestershire sauce
1 t. soy sauce
dash of liquid smoke
1 t. horseradish
1 garlic clove, minced

Season ribs with coarse salt and pepper to taste. In a heavy pot, add beef broth, vinegar and ribs. Add water if needed to cover the ribs. Simmer for 2 hours. While the ribs are simmering combine the ingredients for the barbeque sauce and simmer for 30 minutes. This helps to blend the flavors.
Start the grill.
Remove the ribs from the heavy pot. Brush the barbeque sauce over the ribs.
Grill the ribs on medium for 10- 15 minutes, turning and basting frequently.
The ribs can also be broiled and be used with your favorite barbeque sauce. The remaining broth can be used for soup or another favorite recipe.

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