This two-step cooking process ensures maximum tenderness and ultimate flavor. First, cook the short ribs in simmering water. Then, generously brush them with the zippy, chili-flavored sauce as they grill.
Trim fat from meat; cut ribs into serving-size pieces. Place in large saucepan. Add water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until meat is tender. Drain ribs.
Meanwhile, in small saucepan combine tomato sauce, picante sauce, brown sugar, chili powder, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring once.
Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve with any remaining sauce. Makes 6 servings.