Also, for Vicky's Birthday dinner, I only served these ribs with a baby greens salad (with poached pears in white wine sauce, candied walnuts, tomatoes, and red onions) and crusty bread.
This recipe is good even doubled. I used probably 10 pounds and just doubled the sauce part which could serve at least 9 people. The recipe below serves about 6.
2 T Chile Ancho powder
1 large onion, quartered
5 cloves of garlic, peeled
4 T canned chipotle chiles in adobo (2 t sauce)
4 T pure maple syrup
1 1/2 T fresh lime juice
1 t salt
6 lb short ribs
2 t salt
1/2 c dark brewed coffee
Preheat oven to 350. Liquify ancho chile powder, onion, garlic, chipotles, maple syrup, lime juice, 1 t salt in a blender.
Cut ribs so there’s only one piece of bone in each (portion size pieces) and dry them with a paper towel. Generously sprinkle them with pepper and 2 t salt.
Heat 1 T vegetable oil in a heavy skillet and brown ribs on all sides in batches. Place ribs in a single layer in whatever size casserole/baking dish you have– 13x9 and 8x8.
Add chile puree to the fat in the skillet, and cook over medium-low heat for 5 minutes, stirring frequently. Add 1 1/2 C water, and coffee; and bring to a boil. Stir sauce and ladle over meat, making sure the thick stuff in the sauce is evenly distributed in the pans you’re using.
Cover pans tightly with foil and braise ribs for about 3 1/2 hours at 350. I would place the pieces on their side (rather than with the bone down) and flip them over half way through cooking, for maximum flavor absorption into the meat.
Skim fat from pan juices using a baster or a spoon. Serve with the juice/sauce from the pan.