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3 lbs Short Rib of Beef
1/4 cup Onions, chopped
3 Cloves Garlic, smashed
1 Tablespoon Cooking Oil
1/2 cup Catsup
1/2 cup Apricot preserves
1/4 cup Cider Vinegar
1 Habanero or Scotch Bonnet Pepper, seeded and finely chopped
1 Tablespoon bottled Steak Sauce
1 teaspoon Chili powder
1/2 teaspoon ground Cumin
1/4 teaspoon Salt
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Trim fat from ribs. Place ribs in a 4 to 6 quart pot with enough water to cover the ribs. Bring to boiling, reduce heat, simmer covered for 1 1/2 hours or until tender, drain. Sauce: In a small saucepan cook the onion and garlic in hot oil until tender. Stir in catsup, apricot preserves, vinegar, pepper,steak sauce and chili powder. Bring just to boiling, reduce heat, simmer,uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionaly,set aside. Stir together the cumin and salt in a small mixing bowl. Sprinkle mixture evenly over both sides of ribs, rub into surface. Prepare grill for grilling or broiler. If grilling prepare for indirect grilling. Test for medium heat above the drip pan. Place ribs meaty side up, on lightly oiled grill rack over the drip pan. Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce. If using broiler, set broiler pan on rack about 6 inches from heat, place ribs meady side up, broil for about 15/20 minutes, brush with some of the sauce. Heat the remaining sauce until bubbly; pass with the ribs.
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