Maple syrup adds a sweet taste to these barbecued ribs.
4 pounds beef short ribs
5 cups water
1/4 cup Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 cup pure maple or maple-flavored syrup
1/2 cup apple cider
1/4 cup soy sauce
2 tablespoons stone-ground mustard
1/2 teaspoon salt
Combine ribs and water in 5-quart saucepan. Cover; cook over medium heat, stirring occasionally, 10-15 minutes or until water comes to a full boil. Reduce heat to low; cook 30-35 minutes or until ribs are tender. Drain; pat dry.
Meanwhile, heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, 6-8 minutes or until onion is softened. Stir in all remaining glaze ingredients. Continue cooking, stirring occasionally, 6-8 minutes or until mixture comes to a full boil. Reduce heat to medium-low. Cook, stirring occasionally, 15-20 minutes or until sauce thickens slightly and flavors blend. Reserve 1/2 cup glaze.
Place ribs onto grill over drip pan. Cover; grill, turning occasionally and brushing with reserved 1/2 cup glaze, 20-25 minutes or until ribs are fork tender and heated through. Serve with remaining hot glaze.
Ribs are precooked to shorten grilling time and to tenderize meat.
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