Spice Rubbed Grilled American Bison Short Ribs with Orange Honey Chipotle BBQ Sauce

Ingredients

• 1.5 teaspoons ancho chile powder 
• 2 tablespoons ancho chile powder 
• 16.3 inch rib thick american bison short bone-in flanken-style
• 2 tablespoons canola oil 
• 6 servings canola oil for brushing
• 2 tablespoons chipotle in adobo puree 
• 1 clove garlic finely chopped
• 1 teaspoon ground cinnamon 
• 1 tablespoon ground cumin 
• 0.3 cup r honey 
• 0.5 cup catsup 
• 1 teaspoon kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 0.5 cup orange juice freshly squeezed
• 1  orange zest finely grated
• 2 tablespoons paprika sweet spanish
• 1 small onion diced red finely
• 0.3 cup red wine vinegar 
• 1 tablespoon soya sauce 

Equipment

• bowl
• baking sheet
• sauce pan
• grill

Directions

1. Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl.
2. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment.
3. Let the ribs sit at room temperature for 30 minutes.
4. Heat a charcoal or gas grill to high for direct grilling.
5. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes.
6. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling.
7. Remove to a platter and brush with more of the sauce.
8. Heat the oil in a medium saucepan over medium heat.
9. Add the garlic and onions and cook until soft, about 2 minutes.
10. Add the orange juice and zest and cook until slightly reduced.
11. Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes.
12. Remove from the heat and let cool to room temperature.