- 4 dried ancho (passilla), stemmed, seeded and ribs discarded
- 2 cups boiling water
- 1 medium onion, quartered
- 6 garlic cloves, coarsely chopped (or more to taste)
- 2 Tbsp. canned chipotle (finely chopped, seeded if desired for less heat)
- 2 tsp. adobo sauce
- 2 Tbsp. agave syrup (to taste)
- 1 whole lime (juiced)
- 3 tsp. salt
- 6 lbs. short ribs, with bone or de-boned
- Cracked black pepper, to taste
- 1 Tbsp. vegetable oil
- 1 bottle (11 oz.) Black Medicine Iced Coffee
Preheat oven to 350 degrees F.
Place the ancho chilis on a sheet pan and heat for 5 minutes until puffed. Remove and cut 1 inch below stem end, remove seeds. Tear into pieces.
Place ancho chilis in a bowl and soak in boiling water. Cover with plastic wrap. Steep for 20 minutes until tender and soft. Reserve the soaking liquid and drain chilis.
Place ancho chilis, onions, garlic, adobo sauce, agave, lime juice and 1 tsp. salt in blender. Add 1/4 cup of the soaking liquid to puree, then set aside.
Meanwhile, sprinkle remaining salt (2 tsp.) and pepper over ribs. Then heat oil in heavy skillet. Brown ribs about 5 minutes per batch. Transfer all ribs to a roasting pan.
Carefully add the pureed ingredients to the frying oil. Cook moderately for 5 minutes. Add chili soaking liquid and coffee to measure a total of 2 cups of liquid. Pour over ribs to cover halfway up. Cover roasting pan tightly with lid or foil and braise in oven until ribs are very tender. This takes 3 to 3.5 hours -- halfway through the cooking time turn the ribs over.
Serve over polenta and steamed or braised vegetables.