3 cups of red wine
100 g ( 6 Tbsp) brown sugar
3 Tbsp Dijon Mustard
¼ cup red wine vinegar
3 Tbsp Smoked Maple Syrup
3 Tbsp Coffee infused Maple Syrup
3 kilos ( 6 lbs) beef short ribs
2 tsps freshly ground black pepper
1 tsp kosher salt
Combine the ingredients together. Stir until sugar has dissolved and then coat ribs and marinated over night.
Preheat BBQ OR oven to 300º. Remove the ribs from the marinade and place in a roasting pan – Pour 1 cup of marinade over the ribs, cover with foil and place in BBQ or oven. Roast for 4 hrs.
Place the remaining marinade in a pan and cook over medium high heat . Bring it to a simmer and cook down for about 30 minutes. Skim off any foam.
You want it reduce by half.
Once the ribs are tender you may pour off any fat. Pour the reduced marinade over the ribs and baste every 20 minutes for another hour of cooking time. They should be well glazed and deliciously sticky!