1. Place the beef ribs in a large saucepan with enough water to cover. Bring the water to a gentle simmer slowly over a medium heat. Simmer gently (do not boil), partially covered for 11/4 -11/2 hours. This will ensure they tenderise rather than toughen. Drain.
2. Meanwhile make the spicy cherry glaze. Combine cherries, sugar and apple juice in a medium frying pan and bring to the boil. Boil, stirring occasionally for 15 minutes or until reduced by half and syrupy. Remove from heat. Pour into a bowl. Add chillies, dijon and lime juice. Using a stick blender, blend until smooth.
3. Place ribs in a large dish and pour over glaze, turn to coat. Stand for 30 minutes at room temperature or marinate overnight in the fridge.
4. Remove ribs from the glaze, reserving glaze. Cook ribs on a preheated barbecue grill plate over medium-high heat for 6 minutes, turning often or until ribs are caramelised. Pour reserved glaze into a small saucepan and bring to the boil. Boil for 3 minutes. Pour into a sauce bowl and serve with ribs and lime wedges.
Tip 1: because the ribs are thick and are only on the barbecue for a short time it is best to bring them to room temperature before barbecuing if you are marinating in the fridge overnight.
Tip 2: you can also cook raw ribs in the glaze in a large foil-covered roasting pan for 2-3 hours or until tender and falling off the bone.
Tip 3: swap fresh cherries with frozen cherries or canned black cherries.