CHIPOTLE-GLAZED BEEF SHORT RIBS

By Sube

Look for cans of chipotle peppers in adobo sauce. If you can't find it, replace chipotle peppers with 2 jalapeno peppers, roasted and seeded and 1 tbsp. hot sauce (such as Tabasco)

Ingredients

• CHIPOTLE BARBECUE SAUCE:
• 2 Tsp. dried oregano
• 1 Tsp. ground cumin
• 1 Tsp. chili powder
• 1/2 tsp. Paprika
• 1/2 Tsp. salt
• 1/4 Tsp. pepper
• 1 clove garlic
• 4 lbs. beef simmering short ribs
• 1 Tbsp. vegetable oil
• 1 Onion, sliced
• 2 cloves garlic, minced
• 3 chipotle peppers, coarsely chopped
• 1/4 cup packed brown sugar
• 1/4 cup lime juice
• 2 Tbsp. Adobo Sauce
• 1 Tbsp. tomato paste
• 1/4 tsp. salt

Preparation

Step 1

In large resealable plastic bag, combine oregano, cumin, chili powder, paprika, salt, pepper and garlic. Cut ribs into individual pieces; add to spices, tossing to coat. refrigerate for 8 hours or for up to 24 hours.

Place ribs in roasting pan, cover and roast in 350 degrees oven until meat is tender enough to fall off the bone, 2 to 2-1/2 hours. Transfer to plate. Skim fat from pan juices, reserving 1 tbsp. fat for sauce. Set pan juices aside.

CHIPOTLE BARBECUE SAUCE:

In saucepan, heat reserved beef fat (or vegetable oil) over medium-high heat; saute onion and garlic until softened.

Add pan juices. chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt; simmer over medium-low heat, stirring occasionally, for 15 min. Transfer to blender and puree until smooth.

Place ribs on greased grill over medium-high heat; close lid and cook, turning and basting often with sauce, until heated through and crisped outside, about 10 minutes.