(THIS IS FOR MR. BROWN AND MS. GIVENS)

6-8 POUNDS BEEF SHORT RIBS

6 SUN-DRIED TOMATOES, CUT UP

1 OR 2 EACH CHILI PASILLA AND JALAPENO

3/4 CUP HOT WATER

1 TABLESPOON OLIVE OIL, DIVIDED

2 TABLESPOON CIDER VINEGAR

2 CLOVES GARLIC, MINCED

1 MEDIUM ONION, CHOPPED

1 TEASPOON GROUND GINGER

1 TEASPOON MUSTARD

1 TEASPOON DRIED OREGANO

1-3/4 CUPS CATSUP

2 TEASPOON HORSERADISH

1/3 CUP DARK CORN SYRUP

DIRECTIONS:

TRIM SHORTRIBS, IF NEEDED; SET ASIDE.

COVER DRIED TOMATOES AND SEED PASILLA WITH HOT WATER; LET STAND 10 MINUTES TO SOFTEN.

CHOP JALAPENOS.

COOK IN 1 TEASPOON OIL.

ADD TOMATO MIXTURE AND VINEGAR.

HEAT TO BOIL.

SIMMER 5 MINUTES.

REMOVE FROM HEAT.

COOL 10 MINUTES.

MASH WITH MORTAR AND PESTLE OR BLENDER TO FORM A PASTE.

ADD WATER IF NEEDED.

SET 1 TABLESPOON ASIDE.

SPREAD REMAINING PASTE OVER MEAT.

PLACE IN PLASTIC BAG OR COVERED DISH AND REFRIGERATE 1-2 DAYS.

COOK GARLIC AND ONION IN REMAINING OLIVE OIL UNTIL TENDER.

STIR IN GINGER, MUSTARD, AND OREGANO.

ADD REMAINING INGREDIENTS AND 1 TABLESPOON CHILI PASTE.

BRING TO A BOIL AND SIMMER 30 MINUTES.

REFRIGERATE.

            REMOVE MEAT AND SAUCE FROM REFRIGERATOR 1-2 HOURS BEFORE GRILLING.

COOK RIBS ON GRILL USING MY INDIRECT COOKING METHOD.

COVER AND COOK 1-1/2 HOURS, TURNING EVERY 30 MINUTES.

BRUSH WITH SAUCE DURING LAST 30 MINUTES, IF DESIRED.

SERVE WITH SAUCE.