I made these ribs this past weekend with some beef short ribs from a local farm. Tangy, spicy, sweet, and smokey, the beef was tender and peeled off the bone. There was left over sauce at the end so I added water, slow-cooked it more, and froze it as stock for soup. I served the ribs with some baked beans and tangy apple slaw which, unlike mayonnaise based coleslaw, is light and refreshing. Enjoy.
