8 lb. beef short ribs, cut across the bone
2 garlic cloves
1 bay leaf
1/3 c. brown sugar
1/2 c. red wine vinegar
1 c. brown mustard
2 tbsp. tomato paste
1 tsp. cayenne pepper
3 tbsp. melted butter
1 tbsp. molasses
3 tbsp. Worcestershire sauce
1 tbsp. granulated onion
1 tbsp. granulated garlic
salt and pepper to taste

Fill large stockpot with water and bring to boil. Add ribs, garlic and bay leaf. Cover. Parboil for 45 minutes to 1 hour, until fork-tender. In medium saucepan, combine all ingredients. Pour in 1 cup of rib water mixture. Cook over medium heat; stir occasionally for approximately 15 minutes or until sauce has thickened and is heated through. Add ribs to pot, turning with tong to coat well. Season with salt and pepper. Transfer to grill meat side down and cook 8 to 10 minutes on each side; take care not to burn.