COSTILLAS DE RES (BEEF SHORT RIBS)
These are great on the grill. If you can't get the recommended distance (see below) and don't have a smoker use LOW LOW heat - check and readjust often.
Provided by lazy gourmet
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Score the ribs by slicing them at 1/4-inch intervals 1 way and then the other across the fatty tops, as if you were setting up a crossword puzzle.
- Remove the seeds and stems from the chiles, soak them in hot water for 20 minutes, drain and place them in a blender jar. Add the oregano, garlic, cumin, vinegar, oil and salt. Blend the mixture for 1 minute. (if the mixture is too thick to blend properly, add a little water and continue). Pour the chile sauce over the ribs and marinate, refrigerated for 2 hours.
- Cook the ribs at 2 to 2 1/2 feet from mesquite coals for 1 to 2 hours or until they are tender. If your barbecue will not accommodate this distance cook the ribs over very low direct heat, or in a Texas style smoker.
Nutrition Facts : Calories 1318.5, Fat 122.8, SaturatedFat 49.3, Cholesterol 229.8, Sodium 348.1, Carbohydrate 7, Fiber 2.8, Sugar 0.1, Protein 45.2
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