Barbecued Beef Ribs, Chipotle Texas-Style
This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds………..
……….For the Ribs:
3 pounds beef ribs
1 Bottle CTHT or Pepprheads Chipotle rub Chipotle rub,
Soak pecan wood chips in water……
For the Sauce:..
6 Tbs Cajohn,s Chipotle Puree
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup cider vinegar
Juice of 1 lemon
1 tablespoon prepared mustard
1 tablespoon brown sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground habanero chile
Freshly ground black pepper
Rub the ribs with the Chipotle Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker……….
To make the sauce, sweat the onions and garlic in the oil in a skillet until soft.Add the Chipotle Puree.. Place the mixture in a blender and puree until smooth. Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened……..
Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals. Cook the ribs indirectly, covered, for about 45 minutes turning several time. Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.
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