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6 pounds beef short ribs
1/2 tsp salt
1 tsp pepper
1/2 cup water
1 cup pineapple preserves
1/2 cup canned whole-berry cranberry sauce
1/2 cup chili sauce
1/3 cup white vinegar

Trim excess fat from ribs; sprinkle with salt and pepper. Place ribs in a Dutch oven; add water. Bring water to a boil. Cover, reduce heat, and simmer 2 hours or until meat tender. Drain.

Combine pineapple preserve and remaining ingredients. Grill rib over slow coals, 5 inches from heat, 15 to 20 minutes, brushing with sauce ad turning ribs frequently. Heat remaining sauce, and serve with ribs.

Makes 4 - 6 servings.

Barbecue Short Ribs
short ribs
pineapple preserves
cranberry sauce

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