Beef Short Ribs with Zesty Sauce

FOR 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 center of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with remaining 1/2 cup sauce during last 20 minutes of grilling.

WINE AND BEER RECOMMENDATIONS: The tangier the ribs, the fruitier the red: for this dish, a Pinot Noir from Anderson Valley in California. A golden amber ale that’s heavy on the hops will corral the numerous spices in this dish. Yee haw!