3tablespoonspure maple syrup or honey or date honey
3tablespoonsvegetable oil
3tablespoonstomato paste
1tablespoonrosemary leaves
1tablespoonkosher salt
2teaspoonsthyme
1 1/2teaspoonsfreshly ground black pepper
1teaspoonground coriander
1/2teaspoonground allspice
1/2teaspoonsweet paprika
1/4teaspoonground ginger
1/4teaspoonground cloves
1/4teaspooncayenne pepper
8beef short ribs on the boneabout 450g (1lb each), trimmed of excess fat
Instructions
In a blender, combine the garlic, ginger and red wine and puree. Scrape the wine puree into a medium bowl and stir in all of the remaining ingredients except the short ribs. Pour the marinade into 2 resealable plastic bags and add the short ribs. Tightly seal the plastic bags and refrigerate the short ribs in the marinade for 3 days.
Light a grill. Remove the short ribs from the marinade, scraping off any excess. Grill the short ribs over moderately high heat until they are lightly charred and medium-rare, about 5 minutes per side.