Beef Short Ribs with Zesty Sauce

This recipe uses two vinegars to make the most tender beef ribs you ever ate.

For the sauce:

1/4 cup olive oil
1 medium Spanish onion, chopped
1 tablespoon chopped garlic
2 large tomatoes, peeled and chopped
1/2 cup apple cider
1/4 cup balsamic vinegar
2 tablespoons catsup
1-1/2 tablespoons chopped fresh basil
1-1/2 tablespoons prepared mustard
1-1/2 tablespoons sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

3 pounds beef short ribs, cut into 6-inch lengths

To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo resealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce.

Remove ribs from bag and discard used sauce. Place ribs in centre of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling.

Makes 8 to 10 servings.