Sweet and Spicy Korean Ribs

• 2 Tbsp. sugar
• 1 Tbsp. kosher salt
• 1/2 tsp. each crushed red pepper, garlic powder, smoked paprika
• 3 lb. (1.4 kg) beef short ribs
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 2 Tbsp. honey
• 1 Tbsp. Sriracha sauce (hot chili sauce)

1. Mix sugar, salt and seasonings until blended.
2. Place ribs in large shallow dish.
3. Rub seasoning mix evenly over both sides of ribs.
4. Refrigerate 2 hours.
5. Heat barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit.
6. Close lid; heat barbecue to 350 degrees F.
7. Wrap ribs in heavy-duty foil; place on grate over unlit area.
8. Cover.
9. Grill 2 hours, turning ribs every 30 min.
10. and monitoring for consistent grill temperature.
11. Meanwhile, mix remaining ingredients until blended.
12. Unwrap ribs; discard foil.
13. Place ribs over lit area of barbecue; brush with half the barbecue sauce mixture.
14. Grill 15 min., turning and brushing occasionally with remaining barbecue sauce mixture.

sugar, kosher salt, red pepper, bullseye, honey, sriracha sauce

Taken from www.kraftrecipes.com/recipes/sweet-spicy-korean-ribs-181805.aspx (may not work)