CHIPOTLE SHORT RIBS

Chipotle Short Ribs image

Finger food with a kick! Chipotle peppers add a little spice to these slightly sweet short ribs that are served on a bed of rice.

Provided by My Food and Family

Categories Recipes

Time 2h

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 can (14.5 oz.) fat-free reduced-sodium beef broth
1/2 cup KRAFT Original Barbecue Sauce
3 canned chipotle peppers in adobo sauce
2 Tbsp. honey
2 Tbsp. flour
3 lb. beef short ribs (6 to 8 ribs)
1 Tbsp. chopped fresh cilantro
3 cups hot cooked long-grain white rice

Steps:

Heat oven to 350°F.
Blend first 4 ingredients in blender until smooth.
Place flour in shallow dish. Dip ribs in flour, turning to evenly coat both sides of each. Gently shake off excess flour; cook ribs, in batches, in ovenproof Dutch oven or large deep skillet 5 min. or until evenly browned, turning after 3 min.
Return all ribs to pan. Add sauce; bring to boil. Remove from heat; cover.
Bake 1-1/2 hours or until ribs are tender. Skim fat from sauce; discard. Sprinkle ribs with cilantro. Serve with rice.

Nutrition Facts : Calories 430, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 530 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 15 g, Protein 30 g