Instructions: To make the Sauce: In a saucepan or large skillet heat oil. Add onions and garlic and saute 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1 1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce.

Remove ribs from bag and discard used sauce. Place ribs in center of cooking grate. Grill 1 1/4 to 1 1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling.

This recipe yields 8 to 10 servings.

Wine Recommendation: The tangier the ribs, the fruitier the red; for this dish, a Pinot Noir from Anderson Valley in California.

Beer Recommendation: A golden amber ale that"s heavy on the hops will corral the numerous spices in this dish. Yee haw!

Comments:
This recipe uses two vinegars to make the most tender beef ribs you ever ate.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.