Shelly's Recipe

HONEY BARBECUED BEEF SHORT RIBS

Category: Ribs

4 lbs beef short ribs
1 large onion, quartered
1 stick of celery, quartered
1 carrot, sliced
1 head of garlic, split
1 tbsp black peppercorns
2 bay leaves
2 tbsp Creole mustard
1/4 cup honey
1/4 cup cane syrup or corn syrup
1/2 cup tomato sauce and ketchup
Pinch of chili powder
1 tbsp diced garlic
Salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste

In a large stock pot, combine onions, celery, carrot, garlic, peppercorns and bay leaves. Cut short ribs into six-inch sections and place into stock pot. Cover with lightly salted water by four inches. Bring to a rolling boil, reduce to simmer and cook until ribs are tender, approximately forty-five minutes. Remove from water and set aside. This may be done one day prior to grilling.

Preheat barbeque pit and soak a few pieces of pecan wood chips in water. In a large mixing bowl, combine all remaining ingredients. Using a wire whisk, whip until all ingredients are well blended. Place ribs on pit, with a few chips of the wood, and cook until thoroughly heated and browned. Glaze with the sauce mixture and continue to cook until ribs are to your liking. Serves 10