Tender, sticky, smoky, spicy, sweet & sour, comforting, finger licking, serviette destroying and so delicious. All those words aptly describe and sum up these totally moreish Chipotle and Beer Short Ribs.
The short ribs tick all the boxes when it comes to comfort food. And with the great big South African barbecue weekend for Heritage Day just around the corner, they certainly all the barbecue food boxes.
Make sure you get the best quality short ribs (I got mine from the OZCF market on Saturday morning). The recipe does take a bit of time but is not difficult to make at all. You first boil the short ribs in salted water and then in a sticky sauce made with beer, chutney, tomato puree, paprika and chopped chipotle. The ribs are finished off in the oven for about 20 minutes to caramelise. It goes without saying that these ribs would be fantastic finished off on the barbecue as well.
The chipotle chillies are not that spicy so you could add some chopped red chillies to the sauce for extra spice (but do taste as you make the sauce). Another delicious idea would be to remove the tender meat from the bones and serve it as a meat sauce with polenta or as a pasta sauce. Enjoy!
I am collaborating with Nikon South Africa again on the 30th of September for a morning of food photography and blogging. It will be a hands on session covering the basics of photographing food, some styling tips plus we’ll spend time on how to get your food blog started and your images out there. The workshop is open to all and not just Nikon users so join us and get inspired. And I promise there will be cake. More details here : https://www.nikonschool.co.za/school/event/5
- 1.5kg short ribs, cut thickly
- 660ml beer
- 470g (1 bottle) fruit chutney
- 1 x 400g tin tomato puree
- 125ml sugar
- 100g chipotle chillies in adobe sauce, roughly chopped
- 60ml Worcester sauce
- 15ml smoked paprika
- 15ml white vinegar
- 10 ml salt
- Boil the ribs in a large pot with salted water (make sure the water covers the ribs) for 40 minutes
- Place all the sauce ingredients in a large pot and stir while bringing to the boil
- Reduce the heat and simmer for 20 minutes, stirring regularly
- Remove the ribs from the water and add to the sauce
- Add a ladle or two of the cooking water if needed to cover the ribs with sauce and boil, half covered with a lid, for another 40 minutes
- Remove the ribs and place in a baking tray
- The sauce should be thick enough to stick to the back of a spoon, if not bring to a boil and reduce until it does
- Once the sauce is thick pour over the ribs in the baking tray
- Preheat the oven to 200 degrees C and roast the ribs for another 20 minutes until caramelised and sticky
- Adapted from Caro de Waal
Here a few more of my favourite barbecue recipes :