Fall apart beef short short ribs, smothered in a rich fiery sauce with an incredible depth of flavour. Though it takes time to cook, the prep is pretty fast. I accompanied this with Mexican Green Rice with Corn - recipe is below. The flavour of that rice is so incredible, you can eat it plain!
1. Chipotles in Adobo Sauce is dried chipotles in a dark red flavoured sauce. It comes in a can and can be purchased at Harris Farm Markets (Australia) for around $3. Leftovers keep well in the fridge for up to a month.
The amount used creates a medium level spicy sauce. It won't blow your head off! Feel free to reduce if you are concerned.
2. Beef short ribs are very different to pork ribs. They come in a cube-like shape and each piece has plenty of meat on it. It is really good value. Here in Australia, it is much cheaper than pork ribs, about half the price.
Sometimes beef ribs will come attached, so you just need to cut them yourself into separate pieces. If you cook it as a rack, they will take slightly longer and also because they are so tender, they might not hold their shape when you try to cut them.
I like to make large quantities of this because it will fill a baking dish. Leftovers keep really well - though I do find the spiciness loses it's kick over time, so bear that in mind with leftovers.
3. Both the chili and sauce is used in this recipe. I puree it so the chipotle blends in, but you could just finely chop it.
4. Nutrition for Ribs - Nope, the ribs are not the healthiest dish in the world because beef ribs are a fatty cut of meat. To reduce the calories in this, just trim off as much of the excess fat as you can.