The final glaze gave these ribs a nice sweet ending. I mixed equal parts strawberry jam with apricot nectar juice, plus 3-4 tablespoons of Worchestershire sauce. The kids loved it. 3 1/2 hours on indirect heat, after some direct grill time was perfect to get them tender. These were pretty small. The short ribs we get in the shop that Eric cuts with the bandsaw are much much bigger and need more time.