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Pair with Blackstone Cabernet Sauvignon

For the Dry Rub

1/4 cup paprika
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
5 pounds (2- to 2-1/2 -inch-thick) flanken-cut beef short ribs

For the BBQ Sauce

1 cup tart cherry juice
2 tablespoons water
1/4 cup cider vinegar
2 tablespoons brown sugar
2 tablespoons molasses
8 ounce can tomato sauce
2 teaspoons yellow mustard
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic

Start the Ribs

Place dry rub ingredients in a medium bowl and stir to combine. Place the ribs in a 13x9 baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. Refrigerate for up to 24 hours.

When ready to grill, Heat the oven to 350°F and set a rack in the middle. Remove ribs from refrigerator to bring to room temperature while the oven is heating, at least 20 minutes.

Place the ribs in the oven and roast until fork-tender, about 2 hours. While they're cooking, make the sauce.

The Barbecue Sauce

Combine first three ingredients in medium saucepan. Bring to a boil then reduce heat to medium. Simmer over medium heat 15 minutes, stirring occasionally, until the mixture is a syrupy consistency and coats spoon.

Add remaining ingredients. Simmer 15 minutes, or until mixture thickens to desired consistency. Makes about 1-1/2 cups sauce.

The Grill

Heat a gas or charcoal grill to medium (about 350°F to 450°F).

Place the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the ribs.