2clovesgarlic, minced(Crush the garlic with a good chef knife and then slowly press it sideways with the knife to turn into a minced paste.)
Add BBQ sauce, Port wine (we use a ruby or fruity style wine), crushed garlic, and honey in a medium size bowl and stir to incorporate.
In a large plastic bag, add the marinade and then add the rib slices. Gently remove the air from the bag and then seal it tight and mix until the meat has been coated with the marinade. Marinate for at least 8 hours or up to 24 in the refrigerator. It’s great to start this in the morning and then just grill them in the evening for dinner.
Prepare grill for direct grilling targeting 500 – 550 degrees Fahrenheit over the direct heat or in the cooking chamber. Remove the short ribs from the marinade (do not pat dry or remove any) and place them directly on the grill. If you have a lot of them, do this in batches.
Grill direct for 3 minutes per side, closing the lid in between flipping. This minimizes flare ups. They should be medium rare. Remove and serve relatively quickly, these will cool down quickly.