Barbecued ribs with ancho chili sauce

 

     The ancho chilies add a subtle, hot smoky taste to the sauce, but you can substitute any dried chili. Any leftover sauce can be used for grilling other meats or poultry.

Makes 8 servings

• 2 dried ancho chilies (2 ounces), or other mild dried chilies
• 2 cups hot water
• 1 can/13¾ ounces beef broth
• 1 can/14½ ounces tomatoes, undrained
• ¼ cup white wine vinegar
• 1 medium-size onion, sliced
• 2 cloves garlic, chopped
• 6 whole peppercorns
• 4 whole cloves
• 1 small cinnamon stick, cracked
• 1 teaspoon cumin seeds
• 1 teaspoon leaf oregano, crumbled
• 2 tablespoons sugar
• 4 pounds short ribs, cut into 6- to 8-inch lengths

1. Soak chilies in the hot water in small bowl for 15 minutes or until soft ; strain soaking liquid into large pot.
2. Stem, seed and chop chilies ; add chillies, broth, tomatoes, vinegar, onion, garlic, peppercorns, cloves, cinnamon, cumin seeds, oregano, sugar and short ribs to casserole and bring to boiling.
3. Lower heat ; simmer, covered, for 1 to 1½ hours or until meat is tender.
4. Transfer meat to plate ; discard cinnamon stick and skim fat from liquid.
5. Strain liquid, reserving solids and liquid separately ; remove ribs to a platter.
6. Working in batches if necessary, add tomatoes and other solids from cooking broth to food processor or blender ; whirl until pureed, adding liquid as necessary.
7. Combine puree and reserved liquid in pot ; boil, uncovered, stirring occasionally, until thickened and reduced to about 3 cups, about 30 minutes.
8. Prepare grill or preheat broiler.
9. Spoon some sauce over ribs ; grill ribs 5 inches above medium-hot coals, covered with dome, for 8 to 10 minutes or until crisp, basting and turning.
10. Or, broil ribs 4 inches from heat for 8 to 10 minutes or until crisp, basting and turning.
11. Serve remaining sauce separately.

BON APPÉTIT