- 2 dried ancho chiles, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 2 cups boiling water
- 1 tablespoon olive oil
- 5 pounds bone-in beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, seeded and minced
- 1/3 cup golden raisins
- 1 (8-ounce) can pineapple chunks in juice, drained
- 1 cup low-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 6 slices bacon
- Combine the ancho and guajillo chilies in a bowl. Pour the boiling water over the chilies and let stand 20 minutes until softened.
- Preheat the oven to 350°F.
- Heat the oil in a large skillet over medium-high. Season the short ribs with the salt and pepper. Brown the ribs, in batches if necessary, turning occasionally, about 8 minutes. Transfer the ribs to a 13 x 9-inch baking pan. Return the skillet to the stove over medium heat and add the onion, garlic and chipotle pepper; cook, stirring occasionally, until slightly softened, 2 minutes. Stir in the raisins and cook 1 minute longer. Transfer mixture to a blender and add the softened chilies and their liquid, pineapple chunks, broth, oregano, cumin and cinnamon; puree.
- Wipe out the skillet and return to the stove over medium heat. Add the bacon and cook until lightly browned but not crisp, about 5-6 minutes. Transfer to a plate covered with paper towel; drain. Carefully pour the chile puree into the skillet, it will spatter, and bring to a simmer, cook, stirring occasionally until slightly thtickend, about 6-7 minutes. Coarsely chop the bacon and stir into the chile mixture. Pour over ribs in baking pan. Cover tightly with aluminum foil.
- Bake ribs until very tender, about 3 1/4-3 1/2 hours. Remove from the oven, skim fat from sauce and serve over ribs.