MAPLE & ROSEMARY GRILLED SHORT RIBS

MAKES 6 SERVINGS

HANDS-ON TIME 15 MINUTES TOTAL TIME 4 HOURS 25 MINUTES

1/2 cup maple syrup

3 tbsp Worcestershire sauce

2 tbsp grainy mustard

1 tsp onion powder

3 cloves garlic, finely chopped

3 sprigs rosemary, chopped grated zest and juice of 1 lime

1.8 kg beef simmering short ribs

(1/2 inch thick), rinsed and patted dry chopped green onions (optional)

In bowl, combine maple syrup, Worcestershire sauce, mustard, onion powder, garlic, rosemary, lime zest and juice. Place ribs in shallow dish and drizzle with marinade. Turn meat to coat well. Cover and marinate for 4 hours, turning ribs occasionally. ( Make-ahead: Can be marinated and refrigerated for up to 24 hours.)

Preheat barbecue to medium-high heat (about 375°F); grease grill. Remove ribs from marinade; reserve marinade. Place ribs on grill and cook until wellmarked, turning and brushing with reserved marinade halfway through grilling time, 6 to 8 minutes. Garnish with green onions, if using. Serve with Carrot Purée with Brown Butter and Sautéed Green Beans with Ginger.

PER SERVING about 280 cal, 25 g pro, 15 g total fat (6 g sat. fat), 12 g carb (0 g dietary fibre, 9 g sugar), 75 mg chol,

170 mg sodium, 3 mg iron.