Shortcut Shortribs

• 2 lb. (900 g) boneless beef short ribs
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1 cup Chimichurri Sauce

1. Heat barbecue to medium-high heat.
2. Grill ribs 12 to 15 min.
3. or until done (160 degrees F), turning occasionally and brushing with barbecue sauce for the last 5 min.
4. Transfer to cutting board; cover.
5. Let stand 5 min.
6. Cut ribs against the grain into thin slices.
7. Serve with Chimichurri Sauce.

bullseye, chimichurri sauce

Taken from www.kraftrecipes.com/recipes/shortcut-shortribs-186681.aspx (may not work)