BBQ Ribs

Ingredients:
Rib Marinade:
6 pounds of bone in beef short ribs, cut between the ribs
½ cup (125ml) of soy sauce
2 Tbsp (30ml) of honey
2 Tbsp (30ml) white wine vinegar
1 Tbsp (15ml) sherry
2 Tbsp (30ml) brown sugar
1 Tbsp (15ml) garlic, minced
1 tspn (5ml) ginger, freshly grated
½ cup (125ml) orange juice
½ cup (125ml) vegetable oil

Glaze and Sauce:
2 cups (500ml) ketchup
1 can beer
¾ cup (175ml) cider vinegar
4 Tbsp (60ml) brown sugar
3 Tbsp (45ml) Worcestershire sauce
4 cloves of minced garlic
2 tspn (10ml) ground cumin
1 ½ tspn (7.5ml) ground anise
1 tspn (5ml) salt
1 tspn (5ml) Tabasco or another hot pepper sauce

Method:

1. Combine the marinade ingredients and pour over ribs to marinade. Refrigerate over night and up to 24 hours.
2. Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
3. Preheat the grill to high heat.
4. Transfer ribs to barbecue and sear. Grill on each side for 3 minutes.
5. Reduce heat to 110°C and move the ribs to a cooler area on the grill.
6. Continue to cook for 2 hours.
7. While the ribs are grilling, prepare the glaze. Combine glaze ingredients in a sauce pan and bring the liquid to a simmer.
8. Reduce heat to low and cook the mixture for 30 minutes to thicken.
9. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
10. Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
11. Remaining glaze sauce can be served with finished ribs.