6 pounds beef short ribs, cut into serving-size pieces
2 teaspoons salt
Dash of pepper
1/2 cup water
2 (13 ounce) jars pineapple preserves
1 cup whole cranberry sauce
2 tablespoons marmalade
1 cup chili sauce
1/2 cup 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 about 2 hours or until meat is tender. If necessary during cooking, add water.

Drain ribs.

Combine preserves, cranberry sauce, marmalade, chili sauce and vinegar. Brush some of the glaze mixture over the ribs. Barbecue ribs about 6 inches from coals. Brush ribs with glaze and turn frequently for 15 to 20 minutes.

Heat remaining glaze and pass with the ribs.