How to make it

  • Preheat oven to 350 F.
  • Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasant, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and puree with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
  • Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
  • Carefully add chile puree to fat remaining in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should reach about halfway up sides of meat).
  • Cover roasting pan tightly with foil and braise ribs until very tender, 3 to 3 1/2 hours.
  • Skim fat from pan juices. Serve ribs with pan juices.
  • -------------------------
  • Plating:
  • I serve these over whipped potatoes and rutabega; about 3 potatoes to 1 large rutabaga with lots of butter and pepper.

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Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    Dried Chilies add a robust flavor that is smoky which accentuates the the braised short ribs and the hint of maple flavor within this delectable sauce. High Five
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  • jonmic 13 years ago
    Yum! Sounds just great to me. Thanks for the post.
    Was this review helpful? Yes Flag

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