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1
In a large pot, combine the water, vinegar, brown sugar, cumin, cardamom and cayenne.
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2
Add the onion, 2 tablespoons of freshly ground pepper and 1 tablespoon of salt and bring to a boil over high heat.
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3
Reduce the heat slightly and simmer for 20 minutes.
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4
Add the short ribs and simmer over moderately low heat until the meat is just tender, about 2 hours.
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5
Let the ribs cool in the broth, then transfer them to a large platter.
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6
Discard the broth.
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7
Cover the ribs and refrigerate until the meat is firm, at least 3 hours.
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8
Soak the wood chips in water for 30 minutes and drain.
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9
Light a grill and lightly oil the grate.
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10
If using charcoal, push the hot coals to the sides of the grill and put a large drip pan in the center.
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11
Scatter the wood chips over the hot coals and heat until smoking.
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12
If using gas, place a large drip pan over the flames and turn the heat to moderate.
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13
Put the wood chips in a smoker box or wrap them in a 12-inch square of foil, fold it into a 6-inch packet and poke 12 holes in the top.
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14
Heat the chips until smoking.
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15
Lightly brush the short ribs with oil and lay them on the grill directly over the drip pan.
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16
Close the lid and grill the ribs over moderate heat for 35 minutes, turning occasionally, until sizzling and beginning to brown.
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17
Reduce the heat to low.
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18
Generously brush the ribs with the Zinfandel-Chile Jam and grill for 20 minutes, uncovered, until the meat is tender and glazed; be sure that the jam does not burn.
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19
Serve with the remaining jam.
