Ingredients

  • 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

Directions

  1. Combine the ancho and guajillo chilies in a bowl. Pour the boiling water over the chilies and let stand 20 minutes until softened.
  2. Preheat the oven to 350°F.
  3. 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.
  4. 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.
  5. 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.