Sweet & Smokey BBQ Short Ribs

RIBS

• 1/4 cup paprika

• 1 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp packed dark brown sugar

• 1 tbsp kosher salt

• 2 tsp cayenne pepper

• 1 tsp garlic powder

• 1 tsp freshly ground black pepper

• 5 lbs (2- to 2-1/2-inch-thick) flanken-cut beef short ribs

Place all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.

Heat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set them aside at room temperature while the oven is heating, at least 20 minutes.

Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

BBQ SAUCE

• 1 tablespoon vegetable oil

• 1/4 cup finely chopped yellow onion

• 3 medium garlic cloves, finely chopped

• 1 1/2 cups ketchup

• 1/2 cup packed dark brown sugar

• 1/2 cup water

• 3 tablespoons cider vinegar

• 3 tablespoons Worcestershire sauce

• 2 chipotles in adobo sauce, finely chopped

• 3/4 teaspoon freshly ground black pepper

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.

Add the remaining ingredients, whisk to combine, and bring to a simmer.

Reduce the heat to low and continue to simmer, whisking occasionally, until the flavours have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill the ribs.