{"id":35628,"date":"2017-01-19T09:05:58","date_gmt":"2017-01-19T09:05:58","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=35628"},"modified":"2017-01-19T09:05:58","modified_gmt":"2017-01-19T09:05:58","slug":"rumbling-ramblings-chipotle-short-ribs","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/rumbling-ramblings-chipotle-short-ribs\/","title":{"rendered":"Rumbling Ramblings: Chipotle Beef Short Ribs You\u2019ll Love Long Time"},"content":{"rendered":"

If there\u2019s one thing I love about food, it\u2019s that it constantly surprises me. Not in a life-sized- banana-jumping-out-the-bushes kind of way. It\u2019s more of a where-have-you-been-all-my-life kind of way. This adventure covers two such ingredients, and the recipe that follows brings them together using South Africa\u2019s greatest culinary contribution – the braai.<\/p>\n

Our first ingredient is chipotle chillies. Chi-what? Say it with me, \u201cChi-pot-le\u201d. These little Mexican guys are smoked and dried jalapenos, and traditionally come in adobo – a tomato-type sauce.<\/p>\n

They have a serious smoky kick and if you\u2019re big into smoke flavour like me, then you\u2019ll have to buy them from me because I\u2019ve bought Cape Town\u2019s entire supply, muhaha!<\/p><\/blockquote>\n

Just kidding, but in all seriousness, they can be tough to find. The ones I buy are imported by Mexican Food Imports and are stocked at the Cape Quarter Spar. Cape Town\u2019s Mexican restaurant, El Burro also sells their own brand of chipotles, which you can buy at the restaurant.<\/p>\n

Our second ingredient is beef short ribs. Beef you say? Yup beef. When it comes to ribs, pork is known as the arena rock star. In the words of Homer Simpson, \u201cthey come from a wonderful, magical animal\u201d and I couldn\u2019t agree more. But if pork ribs are the arena rock star, then beef ribs are the in your face, underground band. They require a little patience when preparing, but believe me the effort is easily forgotten between huge mouthfuls of sweet and smokey beef.<\/p>\n

To bring these two heavyweights together, we\u2019re going to need a dry rub and a sauce. Think of the dry rub as the primer and the sauce is the finishing touch. A dry rub is basically sugar and salt with spices for flavour.<\/p>\n

Just like Ron Burgundy, dry rubs are kind of a big deal in America.<\/p><\/blockquote>\n

They\u2019ve got books dedicated to them, and on the competitive barbeque cooking circuit, every pitmaster has a signature blend. For the sauce we want something that\u2019s really going to caramelise and produce some stick-to-your-ribs kind of ribs. I\u2019ve gone with a tomato and beer base sauce, because everything is better with beer.<\/p>\n

Speaking of beer I\u2019ve pair the ribs with one of Durban\u2019s finest stouts from Standeaven Brewery. It\u2019s an Irish style stout with plenty of roasty and toasty flavours that complement the char-grilled, caramelised ribs. Speaking of ribs, I\u2019m off to the butcher, cheers.

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Chipotle Beef Short Ribs<\/strong><\/h4>\n

Serves: 4
\nDifficulty: moderate
\nPrep time: 1 hour, overnight dry marinade (optional)
\nCooking time: 1 \u00bd hours in oven, 15 minutes on braai<\/p>\n

Moo Moo Rib Rub<\/strong><\/p>\n

\u00bc C (60 ml) paprika
\n1 Tbsp (15 ml) brown sugar
\n1 Tbsp (15 ml) salt
\n1 Tbsp (15 ml) chilli powder
\n1 Tbsp (15 ml) cumin
\n1 Tbsp (15 ml) dried thyme
\n2 tsp (10 ml) cayenne pepper
\n1 tsp (5 ml) mustard powder (Colman\u2019s preferably)
\n1 tsp (5 ml) ground garlic powder
\n1 tsp (5 ml) ground black pepper<\/p>\n

2 kg beef short ribs (order from your local butcher if you can\u2019t find them)<\/p>\n

Chipotle BBQ Sauce<\/strong><\/p>\n

splash of oil for frying
\n\u00bc C (60 ml) onion, finely chopped
\n2 large garlic cloves, finely chopped
\n1 \u00bd C (375 ml) tomato sauce (I like All Gold)
\n\u00bd C (125 ml) lager (Windhoek, hmm tasty)
\n\u00bd C (125 ml) brown sugar
\n4 Tbsp (60 ml) Worcestershire sauce
\n3 Tbsp (45 ml) apple cider vinegar
\n2 chipotle chillies in adobo sauce, finely chopped (add more if you like it hot and extra smokey)
\n1 tsp (5 ml) ground black pepper
\n1 tsp (5 ml) paprika<\/p>\n

To Serve<\/strong><\/p>\n

4 limes cut in half<\/p>\n

The Ribs<\/strong><\/p>\n

Bang all the spices together in a plastic tub, put the lid on and give it a good shake to combine. Spice the ribs generously on all sides and arrange in a baking dish. Cover the dish with foil and you\u2019re ready to roast. If you\u2019ve got time, you can let the ribs marinate in the spice overnight to really amp up the flavour.<\/p>\n

If you marinated overnight, pull your ribs out the fridge and allow them to reach room temperature. Heat the oven to 170\u00b0C and stick the baking dish in on the middle rack. Roast for about 1 \u00bd hours, then check to see if the ribs are fork tender, if not give them another 10 minutes. Cooking time may vary depending on the thickness of the ribs. Be careful not to overcook them, no one likes a dry rib. While the ribs are sizzling away it\u2019s time to get on to the sauce.<\/p>\n

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The Sauce<\/strong><\/p>\n

Heat oil in a medium-sized pot over a medium heat, and fry onion until golden brown. Add garlic and cook for another minute.<\/p>\n

Add in the rest of the ingredients and stir to combine. Reduce to a low heat, simmer and stir occasionally to combine the flavours. Continue to simmer for about 35 minutes until the sauce has reduced to nice consistency (not too thick). Remove from the heat and put aside for braaing.<\/p>\n

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The Braai<\/strong><\/p>\n

Get your ribs out the oven, grab a beer and head outside. Burn the fire down until you have a nice bed of medium-heat coals. You don\u2019t want them to be too hot – there\u2019s a lot of sugar in the sauce and you want it to caramelise all lekker and not burn.<\/p>\n

Give your ribs a coating of sauce and get them on the grid. Braai for a couple of minutes, then flip, baste and continue braaing. Repeat this until you\u2019ve got an awesome sticky glaze on the ribs – don\u2019t be afraid of a little charring. When you\u2019re happy, take them off and let them rest for a couple of minutes. Serve with the remaining sauce for dipping, and lime wedges for added zing.

<\/div>
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If there\u2019s one thing I love about food, it\u2019s that it constantly surprises me. Not in a life-sized- banana-jumping-out-the-bushes kind of way. It\u2019s more of a where-have-you-been-all-my-life kind of way. This adventure covers two such ingredients, and the recipe that follows brings them together using South Africa\u2019s greatest culinary contribution – the braai. Our first ingredient is chipotle chillies. Chi-what? Say it with me, \u201cChi-pot-le\u201d. These little Mexican guys are smoked and dried jalapenos, and traditionally come in adobo – […]<\/p>\n","protected":false},"author":69,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-35628","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35628","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/69"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=35628"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/35628\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=35628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=35628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=35628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}