Yukon Jack Gold Rush Beef Ribs

4 lbs beef short ribs
Bone Dust BBQ Spice (recipe below)
1 tbsp. cooking oil
4 cloves garlic, minced
3 tbsp. finely chopped onion
1 fresh jalape�o chili, finely chopped
1 cup honey
2/3 cup chicken broth
1/3 cup rice vinegar
2 tbsp. Yukon jack liqueur or whiskey ey
1 tbsp. yellow mustard
1-1/2 tsp. dry mustard
1/2 tsp. black or brown mustard seeds
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
1 tbsp. cornstarch
1 tbsp. cold water
Salt

Trim fat from ribs. Cut into 1, 2, or 3 rib portions. Place ribs in a 4 � 6 qt Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until tender.

Drain ribs; let stand until cool enough to handle (about 20 min). Pat dry with paper towel.

Sprinkle Bone Dust BBQ Spice evenly over both sides of ribs; rub in with your fingers.

For Sauce:
In a med saucepan, heat oil over med-high heat. Add garlic, onion and jalape�o pepper; cook for 2 � 3 min or until tender. Stir in honey, broth, vinegar, liqueur, yellow mustard, dry mustard, mustard seeds, black pepper and cayenne pepper. Bring to boiling; reduce heat to low. Simmer, covered, for 10 min. Stir together cornstarch and cold water; add to mixture in pan. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 min more. Season to taste with salt. Remove from heat.

Place ribs, bone sides down on the lightly greased rack of the frill directly over med coals. Brush with some of the sauce, grill for 15 to 20 min. (mine were done in 10) or until ribs are heated through and glazed with sauce.

To serve, reheat remaining sauce until bubbly; serve with ribs.

Makes 4 � 6 servings


Bone Dust BBQ Spice:
4 tsp. paprika
2 tsp. chili powder
1-1/2 tsp. salt
1 tsp. ground coriander
1 tsp. garlic powder
1 tsp. sugar
1 tsp. curry powder
1 tsp. dry mustard
1/2 tsp. ground black pepper
1/2 tsp. dried basil, crushed
1/2 tsp. dried thyme, crushed
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper

In a small bowl, combine all and stir together well.

BH&G Grilling 2003