Ingredients 3 onions, chopped 1 cup salt 2 ounces dried arbol chiles 2 ounces dried pasilla chiles 3 tablespoons ground cumin 3 tablespoons ground coriander 1 star anise, ground 2 cloves garlic ¼ teaspoon cardamom 1 cup lemon juice 4 cups Arbequina Olive Oil 6 pounds beef short ribs Salt and cracked black pepper Harissa Olive Oil

Directions For harissa sauce, toss onions with salt in a large bowl. Place salted onions in a strainer and drain overnight. Rehydrate arbol and pasilla chiles in simmering water until soft. Remove from water and pat dry. Mix all ingredients except for Arbequina Olive Oil in a food processor. Once combined, slowly add oil in steady stream. For ribs, heat grill to about 325 degrees or medium-low heat. Season ribs with salt, pepper, and Harissa Olive Oil. Grill ribs over charcoal or hardwood until internal temperature reaches 155 degrees. Lightly brush harissa sauce on all sides of ribs. Turn off grill and let ribs sit for 20 minutes on grill, closed if there is a top.

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