Chipotle-Glazed Beef Short Ribs

By Irmgard on August 03, 2010

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Ingredients

    1. 2 teaspoons dried oregano
    2. 1 teaspoon ground cumin
    3. 1 teaspoon chili powder
    4. 1/2 teaspoon paprika
    5. 1/2 teaspoon salt
    6. 1/4 teaspoon ground black pepper
    7. 1 garlic clove, minced
    8. 4 lbs beef short ribs, cut into 2-inch pieces

    Chipotle Barbecue Sauce

    1. 1 tablespoon vegetable oil (optional)
    2. 1 onion, sliced
    3. 2 garlic cloves, minced
    4. 3 chipotle peppers, coarsely chopped
    5. 1/4 cup brown sugar, packed
    6. 1/4 cup lime juice
    7. 2 tablespoons adobo sauce
    8. 1 tablespoon tomato paste
    9. 1/4 teaspoon salt

Directions

  1. In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
  2. Add the beef ribs and toss to coat.
  3. Refrigerate from 8 to 24 hours.
  4. Place the ribs in a roasting pan.
  5. 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.
  6. Transfer to a plate.
  7. Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
  8. Set the pan juices aside.
  9. In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
  10. Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
  11. Simmer over medium-low heat, stirring occasionally, for 15 minutes.
  12. Transfer to a blender and puree until smooth.
  13. Place the ribs on a greased barbecue grill over medium-high heat.
  14. Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.
 
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