Tested till perfect Chipotle-Glazed Beef Short Ribs
Chipotle-Glazed Beef Short Ribs
Photography by Jodi Pudge

Chipotle-Glazed Beef Short Ribs

 Look for cans of chipotle peppers in adobo sauce in your grocery store's Mexican food aisle. If you can't find it, replace chipotle peppers with 2 jalapeño peppers, roasted and seeded, and 1 tbsp (15 mL) hot pepper sauce (such as Tabasco).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe3 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Marinate 8 hours
  • Cook time 2 hours 30 minutes
  • Portion size 6 to 8

Ingredients

  • 2 tsp 2tspdried oregano
  • 1 tsp 1tspground cumin
  • 1 tsp 1tspchili powder
  • 1/2 tsp 1/2tsppaprika
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1clove garliccloves of garlic
  • 4 lb 4lbbeef simmering short ribs, cut into 2-inch (5 cm) pieces

Chipotle Barbecue Sauce:

  • 1 tbsp 1tbspvegetabIe oil, (optional)
  • 1 1oniononions, sliced
  • 2 2cloves garlic, minced
  • 3 3chipotle pepperchipotle peppers, coarsely chopped
  • 1/4 cup 1/4cuppacked brown sugar
  • 1/4 cup 1/4cuplime juice
  • 2 tbsp 2tbspadobo sauce
  • 1 tbsp 1tbsptomato paste
  • 1/4 tsp 1/4tspsalt
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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°F (180°C) 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 (15 mL) fat for sauce. Set pan juices aside.

Chipotle Barbecue Sauce: In saucepan, heat reserved beef fat (or vegetable oil) over medium-high heat; sauté 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 minutes. Transfer to blender and purée 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.

Nutritional Information Per each of 8 Servings: about

cal 503 pro 23g total fat 40g sat. fat 18g
carb 11g fibre 1g chol 86mg sodium 367mg
potassium 514mg

% RDI:

calcium 4 iron 17 vit A 7 vit C 3
folate 5
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