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Ancho Chile Short Ribs




Source of Recipe


Woman's World, 1/07






Recipe Introduction


Make these ribs the day before - they'll taste even better reheated the next day!





List of Ingredients



• 2 tsp ground ancho chile pepper
  
• 1/2 tsp salt
  
• 1/2 tsp garlic powder
  
• 1/2 tsp ground cumin
  
• 3 lbs beef short ribs
  
• 1 lime
  
• 2 T all-purpose flour
  
• 1 can (14.5 oz) fat-free, lower-sodium beef broth
  
• 3/4 cup bottled barbecue sauce
  
• 1 T canola oil
  






Instructions



1. Preheat oven to 325 degrees. Combine chile, salt, garlic and cumin. Rub over ribs; reserve. Grate 1 T zest and squeeze 2 T juice from lime. Whisk juice into flour. Whisk in broth and barbecue sauce; reserve.
   
2. In large roasting pan over two burners, heat oil over medium-high heat. Add ribs; cook, turning, until browned on all sides, 5 minutes. Remove ribs from pan. Add reserved sauce mixture. Bring to boil. Over low heat, cook until thickened, 1-2 minutes. Add ribs.
   
3. Cover with foil. Roast until meat is tender, about 2 hours. With slotted spoon, transfer ribs to serving platter. Skim fat from pan sauce. Pour sauce over ribs. Sprinkle with zest.
   






Final Comments


Servings: 8