Korean Beef Short Ribs

Ingredients

• 6  árbol chiles stemmed
• 0.3 cup original barbecue sauce kraft
• 3 lb beef short ribs 
• 14 oz beef broth low sodium canned
• 1 lb carrots peeled cut into 2-inch lengths
• 3 cups rice long-grain white hot cooked
• 2 Tbsp flour 
• 2 Tbsp honey 
• 0.3 cup 1/4 cup kraft zesty italian dressing italian divided kraft
• 1  juice of orange 
• 2 Tbsp soya sauce 

Equipment

• frying pan
• whisk
• dutch oven

Directions

1. Cook ribs in 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides.
2. Remove ribs from pan; cover to keep warm.
3. Add remaining dressing and carrots to pan; cook and stir on medium-high heat until lightly browned.
4. Remove from pan.
5. Return ribs to Dutch oven; add chiles. Cook and stir on medium heat 2 min. Beat broth, barbecue sauce, orange juice, honey and flour with whisk until well blended; pour over ribs. Bring to boil; cover. Simmer on low 1-1/2 hours.
6. Add carrots; cook 30 min. or until ribs and carrots are tender.
7. Remove ribs, carrots and chiles from sauce; discard chiles. Skim excess fat from sauce. Stir soy sauce and zest into sauce.
8. Serve ribs, carrots and sauce over rice.