1. Mix smoked paprika, cumin, sea salt and pepper in small bowl. Rub spice mixture on both sides of short ribs. Mix orange marmalade, vinegar, oil and orange juice in medium bowl until well blended. Reserve 1/4 cup for spooning over cooked short ribs.
2. Grill short ribs over medium-high heat 15 to 20 minutes or until slightly charred and desired doneness, turning occasionally. Brush generously with remaining marmalade mixture during the last 5 to 10 minutes of grilling.
3. Place short ribs on serving platter. Spoon reserved marmalade mixture over short ribs.
Test Kitchen Tip: For best results, choose short ribs which are well trimmed and no more than 1-inch thick.
This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.