Shelly's Recipe

REDNECK SHORT RIBS

Category: Ribs

2 tbsp chili powder
1 tbsp Seasoned Salt
2 tsp Garlic Powder with Parsley
2 tsp ground cumin
1 tsp ground coriander
1 tbsp Tabasco hot pepper sauce or to taste.
1 tbsp red pepper seeds
5 lbs trimmed beef short ribs
1 (12 oz) bottle chili sauce
1 cup finely chopped onion
1 cup dry red wine
1/2 cup water
1/2 cup beef broth
1/2 cup olive oil

In small bowl, combine spices; mix well. Rub both sides of ribs with spice mixture. Place in large resealable plastic food storage bag; refrigerate 1 hour.

In medium bowl, combine remaining ingredients. Remove 1/2 cup marinade for basting. Add additional marinade to ribs; seal bag. Marinate in refrigerator at least 1 hour. Remove ribs; discard used marinade.

Grill ribs over low heat 45 to 60 minutes or until tender, turning once and basting often with additional 1/2 cup marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.