Prep 8 hrs
Cook 2 hrs
This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.
- 9.85 ml dried oregano
- 4.92 ml ground cumin
- 4.92 ml chili powder
- 2.46 ml paprika
- 2.46 ml salt
- 1.23 ml ground black pepper
- 1 garlic clove, minced
- 1814.36 g beef short ribs, cut into 2-inch pieces
Chipotle Barbecue Sauce
- 14.79 ml vegetable oil (optional)
- 1 onion, sliced
- 2 garlic cloves, minced
- 3 chipotle peppers, coarsely chopped
- 59.14 ml brown sugar, packed
- 59.14 ml lime juice
- 29.58 ml adobo sauce
- 14.79 ml tomato paste
- 1.23 ml salt
- In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
- Add the beef ribs and toss to coat.
- Refrigerate from 8 to 24 hours.
- Place the ribs in a roasting pan.
- Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
- Transfer to a plate.
- Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
- Set the pan juices aside.
- In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
- Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
- Simmer over medium-low heat, stirring occasionally, for 15 minutes.
- Transfer to a blender and puree until smooth.
- Place the ribs on a greased barbecue grill over medium-high heat.
- Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.