I love to grill meat, especially a fatty meat that when charred along the edges it creates a crispy succulent bite.  When I was at the grocery store and walking around the meat department I spotted some delicious looking short ribs.  I try not to purchase more than one extravagant item at the grocery store each time I go and decided that the short ribs would be my splurge for the day.  I then started looking up some new recipes for short ribs, usually I stew them for hours and serve them with egg noodles.  Today, however, I wanted to try something different.  I found a recipe for grilled short ribs that were par boiled first and then finished on the grill.  I adapted this recipe from Tyler Florence and changed some of the spices and ingredients in order to make it smokier.  The bbq sauce is both tangy and sweet, the chipotle chili is very smoky and adds the right amount of heat.  I served the short ribs on a bed of creamy grits and it was amazing!  The meat was buttery and juicy and the grits were creamy and peppery.

On a side note, I love grits and everything about them!  They can be sweet, savory, spicy and cheesy.  I am going to dedicate an entire post to grits and the different ways they can be used, but more of that later…

Adapted from Tyler Florence

Ingredients
4 pounds beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1/2 cup dijon mustard
1/3 cup red wine vinegar
1/3 cup brown sugar
2 tablespoons tomato paste
1 teaspoon chipotle chile pepper
3 tablespoons butter, melted
1 tablespoon molasses
3 tablespoons Worcestershire sauce
1 tablespoon granulated onion
1 tablespoon granulated garlic
Salt and pepper, to taste

Directions
Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender.  I had to boil the ribs for an hour and fifteen minutes in order to get them to fork tender.
In a medium saucepan, combine all ingredients. Pour 1 cup of the rib water into the mixture. Cook over medium heat, stirring occasionally, for approximately 15 minutes until the sauce has thickened and is heated through. Add the ribs to the pot, turning with tongs to coat well. Season with salt and pepper.
Transfer the ribs to a hot outdoor grill, meat side down first, and cook 8 to 10 minutes on each side, taking care not to burn them. Serve with remaining sauce on the side and chopped green onions for taste.

Although the recipe calls for 4 pounds of short ribs remember that a lot of that is bone and fat, this was enough meat for two people.  If you are cooking for more people then I suggest doubling the meat but keeping the rest of the ingredients the same, there will be more than enough sauce left over.