Grilled Short Ribs With Sweet Mustard Bbq Sauce

• Sweet Mustard BBQ Sauce
• 1 cup yellow mustard
• 1/3 cup light brown sugar
• 2 tablespoons strong brewed coffee or 1/2 teaspoon instant granular
• 1 tablespoon Agave Nectar
• 2 tablespoons unsulphured molasses
• 2 teaspoons liquid smoke (optional)
• 1 teaspoon anchovy paste (tube) or Worcestershire sauce if not into anchovies
• 2 teaspoons Tobasco Sauce (any vinegar based hot sauce will do but Tobasco is the best)
• Beef & Marinade
• 4-5 beef short ribs, flaken-cut or deboned and butterflied
• 1/2 cup light olive oil
• 1/2 cup ruby port
• 2 tablespoons Dijon Mustard
• 2 tablespoons soy sauce
• 2 tablespoons freshly ground pepper (can do this in a spice grinder or with the back of a pan)
• 1 tablespoon Worcestershire sauce
• 1 large shallot, minced
• 1 recipe Sweet BBQ Sauce

1. In a medium saucepan, combine all of the ingredients and bring to a simmer. Stir well and remove from the heat to cool after about 5 minutes.
2. Let cool to room temperature and can be refrigerated for 1 month or used immediately.
3. In a large bowl, stir together the molasses, oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand at room temperature for 30 minutes.
4. Add the ribs and turn to coat. Refrigerate overnight.
5. Light a grill, heat a grillpan or preheat the broiler.
6. Remove the meat from the marinade and arrange the pieces on a large rimmed baking sheet. I am from the school of not adding a sauce to raw meat but since this meat will cook quickly you must brush the sauce on both sides before cooking.
7. Grill or broil for 1-2 minutes per side depending on the thickness of the ribs. Watch that the sauce does not burn. Serve room temperature or hot with extra sauce for dipping.

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Taken from food52.com/recipes/8641-grilled-short-ribs-with-sweet-mustard-bbq-sauce (may not work)