HONEY GLAZED BARBECUED RIBS

PREP TIME: 1 Hour
SERVES: 10

COMMENT:  Though pork ribs are the most popular in South Louisiana cooking, nothing is meatier or tastier than properly barbequed beef short ribs.  When glazed with honey and cane syrup and smoked over pecan wood, these ribs are worth fighting for.

INGREDIENTS:
4 pounds beef short ribs
1 large onion, quartered
1 stick of celery, quartered
1 carrot, sliced
1 head of garlic, split
1 tbsp black peppercorns
2 bay leaves
2 tbsps Creole mustard
¼ cup honey
¼ cup cane syrup
½ cup tomato sauce
½ cup ketchup
pinch of chili powder
1 tbsp diced garlic
salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste

METHOD:
In a large stock pot, combine onions, celery, carrot, garlic, peppercorns and bay leaves.  Cut short ribs into six-inch sections and place into stock pot. Cover with lightly salted water by four inches.  Bring to a rolling boil, reduce to simmer and cook until ribs are tender, approximately forty-five minutes. Remove from water and set aside. This may be done one day prior to grilling. Preheat barbeque pit according to manufacturer’s directions and soak a few pieces of pecan wood chips in water.  In a large mixing bowl, combine all remaining ingredients. Using a wire whisk, whip until all ingredients are well blended. Place ribs on pit, with a few chips of the wood, and cook until thoroughly heated and browned. Glaze with the sauce mixture and continue to cook until ribs are to your liking.  These are great served with ratatouille and potato salad.