Here are three ideas. The first one is a glaze that I have used with ribs. The second one I have used as sauce for duck but I would think you could reduce to glaze for ribs. The last one is actually a salad dressing but I don't see why it wouldn't work as marinade for ribs.
Apricot Jalapeno Glaze
Weight or Volume Ingredients
1 Jalapeno, seeded, chopped
1/2 tablespoon Garlic, finely chopped
1/2 cup Apricot Preserves
1 Beer
1/4 teaspoon Chipotle, finely chopped
1/2 teaspoon Coriander, cracked
to taste Salt
to taste Pepper
Procedure:
Saute the jalapeno and garlic until lightly golden brown. Deglaze with the beer. Add remaining ingredients and reduce until thickened.
Blackberry Ginger Sauce
Weight or Volume Ingredients
6 ounces Blackberries
1/2 cup Port
1/2 ounce Ginger, finely chopped
1/4 cup Demi Glace
1 1/2 teaspoons Gastric
Procedure:
Combine blackberries, port, ginger and demi. Bring to a boil, cover, and turn heat off. Let sit for 5 minutes. Add gastric and blend. Strain through fine mesh strainer.
Blueberry and Lavender Vinaigrette
Weight or Volume Ingredients
1/2 cup Blueberries
1/2 teaspoons Lavender
1/4 cup Balsamic Vinegar
1/4 cup Manufacturing Cream
1/2 cup Olive Oil
to taste Salt
to taste Pepper
Procedure:
Bring blueberries to a boil and simmer until 1/4 cup in volume. Cool slightly and add lavender. Blend. Add balsamic and blend, with machine running slowly add cream, salt, and pepper. With machine still running slowly add the oil.  | 
Short Ribs 
