Short Ribs

Not for the faint at heart, these little nuggets of deliciousness are well worth the work it takes to cook them. I   am fascinated by all the different ways you can cook them and how hard it is to make these bad. The reason I like them is because that have so much beef flavor and you need to cook the crap out of them. You can braise them, BBQ them, or smoke them. Braising is the fastest way, this weekend I choose to BBQ them.. I started at 12 pm. Shooting for dinner around 5:30-6:00 pm.

4-8 short ribs , about 2 pounds
1 cup of orange juice
1 cup of 7-up
1 table spoon of Worestershire Sauce
2 tablespoons of chopped garlic, or 3 cloves
half of a jalapeno, seeded if you don't like things hot, and diced
1 tablespoon of salt and pepper


Combine all these ingredients in a Ziploc bag, let marinate for at least 3 hours, the longer the better, so if you can do this over night that would be best. This piece of meat can pretty much withhold any marinate you throw at it, get creative, add whatever you like as long as you will eat it. Put ribs on direct flame and sear both sides, 5 minutes each side. Set off to the side of the grill with meat side up (trust me...you will know)
and let cook for at least 5-6 hours with the heat in the grill not going past 300 degrees and not getting any lower then 200 degrees. Serve it with the rice of your choice!!