Chipotle Short Ribs

• 2 cups 25%-less-sodium beef broth
• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 1/4 cup canned chipotle peppers in adobo sauce (about 3)
• 2 Tbsp. honey
• 1/4 cup flour
• 3 lb. (1.4 kg) beef short ribs (6 to 8 ribs)
• 1 Tbsp. oil
• 1 Tbsp. chopped fresh cilantro
• 6 cups hot cooked long-grain white rice

1. Heat oven to 350F.
2. Blend first 4 ingredients in blender until smooth.
3. Place flour in shallow dish.
4. Dip ribs in flour, turning to evenly coat both sides of each rib.
5. Gently shake off excess flour.
6. Heat oil in large skillet on medium-high heat.
7. Add ribs, in batches; cook 5 min.
8. or until evenly browned, turning after 3 min.
9. Return all ribs to skillet.
10. Add sauce; bring to boil.
11. Transfer ribs and sauce to 2-L casserole dish; cover.
12. Bake 2 hours or until ribs are tender.
13. Skim fat from sauce; discard fat.
14. Sprinkle ribs with cilantro.
15. Serve with rice.

bullseye, peppers, honey, flour, beef short ribs, oil, fresh cilantro, hot cooked

Taken from www.kraftrecipes.com/recipes/chipotle-short-ribs-150211.aspx (may not work)