2 tsp (10 mL) dried oregano
1 tsp (5 mL) ground cumin
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 clove of garlic
4 lb (1.8 kg) beef simmering short ribs, cut into 2-inch (5 cm) pieces

Chipotle Barbecue Sauce:
1 tbsp (15 mL) vegetabIe oil, (optional)
1 onion, sliced
2 cloves garlic, minced
3 chipotle peppers, coarsely chopped
1/4 cup (50 mL) packed brown sugar
1/4 cup (50 mL) lime juice
2 tbsp (25 mL) adobo sauce
1 tbsp (15 mL) tomato paste
1/4 tsp (1 mL) salt

In large resealable plastic bag, combine oregano, cumin, chili powder, paprika, salt, pepper and garlic. Cut ribs into individual pieces; add to spices, tossing to coat. Refrigerate for 8 hours or for up to 24 hours.

Place ribs in roasting pan; cover and roast in 350°F (180°C) oven until meat is tender enough to fall off the bone, 2 to 2-1/2 hours. Transfer to plate. Skim fat from pan juices, reserving 1 tbsp (15 mL) fat for sauce. Set pan juices aside.

Chipotle Barbecue Sauce:
In saucepan, heat reserved beef fat (or vegetable oil) over medium-high heat; sauté onion and garlic until softened.

Add pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt and simmer over medium-low heat, stirring occasionally, for 15 minutes. Transfer to blender and purée until smooth.

Place ribs on greased grill over medium-high heat; close lid and cook, turning and basting often with sauce, until heated through and crisped outside, about 10 minutes.