Patience pays off with these fall-off-the-bone-tender short ribs, basted with a tangy-sweet glaze and grilled slow.
SAVE ON THIS RECIPE!
Short ribs are trimmed from narrow beef rib and short plate sections. Small and square, these ribs are layers of meat and fat with pieces of rib bone. Flavorful but tough, they benefit from a long marinating time plus slow cooking to help tenderize them.
If using a one-burner gas grill, place ribs over crumbled foil pieces in a foil pan to mimic indirect heating. Cover grill; cook over low heat.
To bake ribs, place in 13x9-inch (3-quart) glass baking dish; bake at 325°F. using times above as a guide.
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