Cooking In The Oven Beef Coast Lifted With Chipotle-Maple Barbecue Sauce

By far, favorite way to prepare beef-back beef ribs are smoked low and slow on the grill. Ribs oven can not have the same wood smoke flavor and aroma, but they are still water in the mouth delicious, especially after spending time in a mixture of fragrant spices and dip in sauce slightly spicy, slightly sweet with a delicious homemade flavor.

Serves 2-3

Ingredients

For the ribs

    1 teaspoon each: chili powder, garlic powder, cumin and dried oregano
    1/2 teaspoon each: cayenne pepper powder, paprika, with dried chili flakes
    sea ​​salt
    1 beef-back beef chop (about 2-1 / 2 pounds), cut in half, the membrane removed

For the sauce

    1 tablespoon olive oil
    3 chipotle peppers in adobo sauce, chopped
    2 garlic cloves, finely chopped
    1 jalapeño chile, finely chopped
    1/2 small onion, finely chopped
    1/2 cup ketchup
    maple syrup 1/4 cup
    2 tablespoons of adobo sauce
    2 tablespoons cider vinegar
    1 tablespoon Worcestershire sauce soup
    Dijon mustard 2 teaspoons
    sea ​​salt

Preparation

For the ribs

    Combine chili powder through oregano and chili powder Chili flakes in a small bowl and season with salt. Rub the mixture all over ribs and place in a heavy bag, sealed. Cover tightly with foil and cook for 3 hours.

    Remove the foil and brush the ribs generously with barbecue sauce (recipe below). Bake uncovered 20 minutes more, basting with sauce 2-3 times.

    Cut each into individual ribs and stack on a plate.

For the sauce

    Heat a small saucepan over medium heat and add oil. Add the chipotle, garlic, chilli and onion and cook until vegetables are tender, about 4 minutes.

    Season with salt and boil light. Reduce heat to low and cook slowly 10 minutes. Remove from heat and cool to room temperature.