Chipotle Short Ribs

Ingredients

• 0.5 cup original barbecue sauce kraft
• 14.5 oz beef broth fat-free reduced-sodium canned
• 3 lb beef short ribs (6 to 8 ribs)
• 3  chipotle peppers in adobo sauce canned
• 3 cups rice long-grain white hot cooked
• 2 Tbsp flour 
• 1 Tbsp cilantro leaves fresh chopped
• 2 Tbsp honey 

Equipment

• frying pan
• oven
• blender
• dutch oven

Directions

1. Heat oven to 350F.
2. Blend first 4 ingredients in blender until smooth.
3. Place flour in shallow dish. Dip ribs in flour, turning to evenly coat both sides of each. Gently shake off excess flour; cook ribs, in batches, in ovenproof Dutch oven or large deep skillet 5 min. or until evenly browned, turning after 3 min.
4. Return all ribs to pan.
5. Add sauce; bring to boil.
6. Remove from heat; cover.
7. Bake 1-1/2 hours or until ribs are tender. Skim fat from sauce; discard.
8. Sprinkle ribs with cilantro.
9. Serve with rice.