Chipotle-Glazed Beef Short Ribs - cooking recipe

Ingredients

2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
4 lbs beef short ribs, cut into 2-inch pieces
Chipotle Barbecue Sauce
1 tablespoon vegetable oil (optional)
1 onion, sliced
2 garlic cloves, minced
3 chipotle peppers, coarsely chopped
1/4 cup brown sugar, packed
1/4 cup lime juice
2 tablespoons adobo sauce
1 tablespoon tomato paste
1/4 teaspoon salt

Preparation

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.