Spicy Short Ribs With Chile Sauce

This pepper sauce is a great basic all-around pepper blend that would go great on lots of meats. Today it’s short ribs.

  • 4 lbs short ribs
  • 3 jalapenos
  • 1/4 cup vegetable oil
  • 1 tablespoon red pepper flakes  ( Or use Smoky Bourbon pepper blend if you have it handy….. has habaneros)
  • 1 yellow onion
  • 1 bell pepper
  • 1 tomato, beefsteak
  • 2 tbsp lemon juice
  • 3 chipotle peppers in adobo sauce
  • 2 cloves garlic, minced
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • Mashed potatoes or polenta

Preheat your oven to 325 then get to work on the sauce ingredients.

De-seed and remove the placentas from the bell pepper and the jalapenos. Dice all of the peppers, onion and tomato, set aside in a bowl.

Get your nice cast iron skillet, add the oil and brown all sides of the ribs, then set aside.

Now put all the stuff you chopped up into the pan with the garlic, salt, pepper, pepper flakes, lemon juice, everything but the meat should be in the pan.

Cook until the onions are translucent, then place the ribs in a single layer in the sauce. Dribble the sauce over the ribs then place the pan in the oven, covered (tin foil was fine) for 3 or so hours or until the meat is falling off the bone…… Check a couple of times to add water if the sauce is drying out, and dribble the sauce and drippings over the ribs.

Serve over mashed potatoes or polenta, enjoy!