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Ingredients
- 4 pounds beef short ribs
- 1 can jellied cranberry sauce (16 ounces)
- 1/2 cup light corn syrup
- 3 tablespoons cider vinegar
- 1 tablespoon corn oil
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
Preparation
Step 1
Trim excess fat from beef short ribs and cut in serving-size pieces.
In small bowl with wire whisk, beat together cranberry sauce, corn syrup, vinegar, corn oil, cinnamon, and salt until well blended.
Place ribs in 5-quart dutch over or sauce pot.
Add water and cover.
Bring to boil over high heat.
Reduce heat and simmer 45 minutes to 1 hour or until tender.
Drain ribs well.
Brush with cranberry mixture.
Grill 6 inches from source of heat, brushing with cranberry mixture, and turning frequently for 20 minutes or until browned.
Heat remaining cranberry mixture and serve with ribs.