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ChipotleShortRibsA

Chipotle and Beer Short Ribs

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Ingredients
  

  • 1.5 kg short ribs cut thickly
  • Sauce:
  • 660 ml beer
  • 470 g 1 bottle fruit chutney
  • 1 x 400g tin tomato puree
  • 125 ml sugar
  • 100 g chipotle chillies in adobe sauce roughly chopped
  • 60 ml Worcester sauce
  • 15 ml smoked paprika
  • 15 ml white vinegar
  • 10 ml salt

Instructions
 

  • 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