Short ribs on short time glazed with a little sweet and a little heat.
- 2–3 pounds beef short ribs
- 3/4 cup Dorothy Lynch Dressing & Condiment (we use Home Style)
- 1/4 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped chipotle peppers in adobo*
- 1 tablespoon Worcestershire sauce
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Preheat the oven to 425 degrees Fahrenheit.
- Place the ribs in a large stockpot. Add water until the ribs are just covered. Put a lid on the pot and place it on the stove over high-heat. Once at a boil, reduce the heat to medium-high and continue to boil for 30 minutes or until the ribs are fork tender, but not falling apart.
- While your short ribs are boiling, whisk together all other ingredients in a small sauce pan. Heat the mixture in the saucepan over medium-high heat stirring constantly until the sauce begins to simmer. Stir and simmer for 2-3 minutes. Remove from heat and set aside.
- Once the ribs are fork tender, take them out of the pot and place them on a large cutting board. If the bones haven’t already fallen off, remove them and cut off the gristle found between the bone and the meat as well. It’s tough and you don’t want to eat it.
- Place the now boneless ribs in a bowl, spoon just enough sauce over the ribs to coat them, reserving the remaining sauce for dipping sauce. Put the ribs, evenly spaced, on an oven safe rack over top of a baking sheet. Place in the oven and cook for 10-12 minutes.
- Remove the ribs from the oven and serve with the extra sauce for dipping and your favorite side. Enjoy!
If you like a little more heat, feel free to add additional finely chopped chipotle peppers in adobo.