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Costillas De Res (Beef Short Ribs)

4 lbs beef short ribs
4 ancho chilies
4 chiles de arbol (optional)
1 tablespoon dried oregano
4 garlic cloves
12 tablespoon powdered cumin
13 cup red wine vinegar
13 cup cooking oil
12 teaspoon salt


Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle. Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours. Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.

Source: www.food.com