Description
Whether you're rooting for the home or visiting team, these ribs will win you points. Cook ribs and sauce ahead of time, tote to the tailgate site, light the grill and collect the compliments.

Ingredients

• 4 to 6 mesquite wood chunks
  
• 3 pounds beef short ribs
  
• 1 teaspoon each paprika and garlic powder
  
• 1 8-ounce can tomato sauce
  
• 1/3 cup bottled salsa
  
• 1 tablespoon brown sugar
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon dry mustard

Preparation
Prep Time: 15 minutes | Cook Time: 1 hour, 35 minutes

1. Soak wood chunks in water according to package directions. Place ribs in a 4- to 6-quart Dutch oven. Add enough water to cover. Bring to a boil; reduce heat. Cover and simmer about 1 1/4 hours or until tender. Drain ribs; pat dry with paper towels. For rub, combine paprika and garlic powder; sprinkle over ribs. Rub mixture into ribs.

2. For sauce, in small saucepan combine tomato sauce, salsa, brown sugar, chili powder and mustard. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally.

3. Preheat grill to low. Drain wood chunks; add to grill according to package directions. Prepare grill for indirect cooking. Grill ribs, covered, 20 to 30 minutes, brushing occasionally with sauce.

4. Reheat any remaining sauce and pass with ribs.

Nutrition
no information available

Serves
Serves: 4

Variations
no information available