These beef ribs are easy to prepare and have an amazing depth of flavour.
Dry 2kg (4½ lbs) of beef ribs, season with salt and freshly ground black pepper and set aside. Preheat your oven to 180ºC (350ºF). In a blender combine ½ a cup of Chipotles in Adobo (you can buy these in cans at the supermarket) and two 400g (14 oz) cans of chopped tomatoes and purée to a sauce. In a heavy based large fry pan and a little oil and sear the beef ribs over high heat until browned on all sides. Place them in a baking dish meat side down. Add a little oil to the frypan again and sauté 1 chopped onion until it begins to soften. Add 4 minced cloves of garlic and cook until the onions are browning a little. Add the Chipotle purée, 1 tablespoon of ground cumin, 5 fresh (or 3 dried) bay leaves, 4 teaspoons of dried oregano and 1 cup of fresh orange juice. Bring to a simmer and cook for 1 minute, scraping any brown bits from the bottom. Now pour the sauce over the beef ribs. Cover with a lid (or 2 layers of foil) and bake for 2-3 hours, checking to make sure they don’t dry out. The ribs are ready when they can be pulled apart with a fork and the sauce is thick and dark. Serve them with tortillas and any of the usual accompaniments such as fresh salsa, guacamole, refried beans, pickled onions, cheese and hot sauce.
*adapted from this recipe
michelle picker cooks 