adapted from: Mexican Made Easy
4 dried ancho chiles, stemmed, seeded and ribs discarded
1 medium onion, quartered
3 garlic cloves
1/3 cup brown sugar
1 Tbl. apple cider vinegar
1 1/2 cups low-sodium beef broth
1 tsp. salt + extra
1 tsp. black pepper + extra
6 Lbs. beef short ribs (I used boneless pork ribs)
1 Tbl. vegetable oil
warm corn tortillas
Mexican crema or sour cream
cilantro, chopped
fresh salsa
Soak ancho chiles in boiling water until softened, about 15 minutes. Drain and discard liquid. Remove the stem, seeds and ribs. Transfer chiles to a blender. Add onion, garlic, brown sugar, vinegar, beef broth, 1 tsp. salt and 1 tsp. black pepper. Puree until smooth. Pat dry ribs and season with salt and pepper. Heat oil in large oven-safe pot over medium-high heat, but not smoking. Brown ribs, about 7 minutes. Pour sauce over top (should be halfway up the meat). Cover and cook in a 350 degree oven for about 3-3 1/2 hours or until very tender. Remove from oven and allow to cool slightly in the sauce. Remove ribs and discard bones (if you have them) and fatty parts. Shred meat and add back to the sauce (or if your sauce evaporated, add a little beef broth). Season with salt and pepper, if needed. Serve in corn tortillas with fresh salsa, sour cream and chopped cilantro. You can also cook the ribs in a slow-cooker, on low, for 7 hours or until tender.