BBQ flanken cut ribs and chipotle glaze

Instructions

1. Start by making the glaze. Combine the ingredients for the glaze in a high-speed blender and blitz to a smooth paste. The glaze can be made up to a week in advance, stored in the refrigerator.
   
2. Heat a barbecue over medium-high heat, to about 200˚C. Season the beef ribs well on both sides with sea salt flakes.
   
3. Grill the ribs and cook, turning every 30 seconds. They will start to smoke and char easily. Continue to cook, turning regularly for 5-6 minutes, or until they are cooked through, the fat has rendered, and the meat is a deep golden-brown.
   
4. Move the ribs to a cooler side of the grill, then brush with the prepared glaze. Close the barbecue and cook for a further 3-5 minutes. If you prefer a charred finish, place them back on the hotter side of the grill and cook for 1 minute per side.
   
5. Transfer to a large serving plate and serve – you can also individually slice between the ribs to make serving easier.

• You will need to set up your grill for two-zone grilling for this recipe.
  
• Flanken ribs are beef short ribs that have been cut across the bone instead of in between the bone. They are often sold in various thicknesses, so try to look for the thinner ones. They should ideally be under 1.25 cm thick.
  
• If you don’t have agave nectar, you can substitute with honey.
  
• If you prefer, you can use mezcal rather than tequila, for smoky undertones. The other glaze items cannot be substituted.