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.
What You Need
Original recipe yields 6 servings
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
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Let's Make It
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.
Enjoy a serving of these spicy ribs on occasion.
Chipotle peppers are smoked, dried jalapeño peppers that impart spicy heat and a smoky flavor to soups, marinades and other dishes.
Each measuring about 3 by 2 inches in size, beef short ribs contain pieces of the rib bone and layers of meat and fat.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.