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Sunday, July 06 2014
  • 4    pounds   beef chuck short ribs
  • 1    tablespoon   chili powder
  • 1    tablespoon   packed brown sugar
  • 1    teaspoon   salt
  • 1    teaspoon   garlic powder
  • 1    teaspoon   onion powder
  • 1    teaspoon   ground cumin
  • 1    teaspoon   ground black pepper
  • 1/4   teaspoon   cayenne pepper
  • 2    cups   mesquite chips
  • 1    medium  onion, finely chopped
  • 2    cloves  garlic, minced
  • 1    tablespoon   cooking oil
  • 1 1/2   cups   ketchup
  • 1/4   cup   Worcestershire sauce
  • 1/4   cup   hot strong coffee
  • 1/4   cup   red wine vinegar
  • 2    tablespoons   packed brown sugar
  • 1      canned chipotle pepper in adobo sauce, chopped
  • 2    teaspoons   dry mustard
  • 1/2   teaspoon   salt
Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender. Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat. Simmer, uncovered, 30 minutes or until desired consistency, stirring occasionally.
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.

nutrition information
Per Serving: cal. (kcal) 342, Fat, total (g) 15, chol. (mg) 72, sat. fat (g) 5, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 22, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 12.99, Thiamin (mg) 0.1, Riboflavin (mg) 0.31, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 2.99, sodium (mg) 1455, Potassium (mg) 765, calcium (mg) 60.58, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:41 am   |  Permalink   |  0 Comments  |  Email

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