Costillas con chipotle y cerveza

Ingredientes

• 1.5 kg short ribs (cut thickly)
• Sauce:
• 660 ml beer
• 470 g 1 bottle fruit chutney
• 1 x 400g tin tomato puree
• 125 ml sugar
• 100 g chipotle chillies in adobe sauce (roughly chopped)
• 60 ml Worcester sauce
• 15 ml smoked paprika
• 15 ml white vinegar
• 10 ml salt

Preparación

1. 1

   Boil the ribs in a large pot with salted water (make sure the water covers the ribs) for 40 minutes

2. 2

   Place all the sauce ingredients in a large pot and stir while bringing to the boil

3. 3

   Reduce the heat and simmer for 20 minutes, stirring regularly

4. 4

   Remove the ribs from the water and add to the sauce

5. 5

   Add a ladle or two of the cooking water if needed to cover the ribs with sauce and boil, half covered with a lid, for another 40 minutes

6. 6

   Remove the ribs and place in a baking tray

7. 7

   The sauce should be thick enough to stick to the back of a spoon, if not bring to a boil and reduce until it does

8. 8

   Once the sauce is thick pour over the ribs in the baking tray

9. 9

   Preheat the oven to 200 degrees C and roast the ribs for another 20 minutes until caramelised and sticky

10. 10

    Adapted from Caro de Waal