Chipotle-Glazed Beef Short Ribs

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READY IN: 10hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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