6 lb beef short ribs
2 t salt
1 dash pepper
1/2 c water
2 13oz jars pineapple preserve
1 c whole cranberry sauce
2 T marmalade
1 c chili sauce
1/2 c vinegar
Trim excess fat from ribs and sprinkle with salt and pepper.
Place ribs in a Dutch oven and add water.
Cover and simmer for approx. 2 hrs, or until meat is tender.
If necessary during cooking, add water.
Combine preserve, cranberry sauce, marmalade, chili sauce and vinegar.
Brush some of the glaze mixture over the ribs.
Broil ribs in oven, on second lowest rack from bottom.
Brush ribs with glaze and turn frequently for 15 to 20 mins. (Also great on the barbecue-cook over slow coals for approx. the same time).
Heat remaining glaze and pass with the ribs.