This is an awesome recipe, so different and fun to make

K

karennoca

Well-known member
My only tweak was to add cut up wedges of one lime and cook along with the meat. My neighbor let his limes turn yellow and told me he was throwing them away because they were yellow. I took them all and found out they are terrific. A little sweeter and so juicy. I have been using them in everything! His loss!

Oh, I did not have coffee beans to grind so I looked up a substitute and it said to use espresso powder. I keep a small jar of this in my pantry and it worked perfectly.

http://leitesculinaria.com/88059/recipes-beef-short-ribs-chile-rub.html

 
Printed, but sighing because that's what I need, another recipe. About the limes, I've learned to

choose limes that have yellowing on them as they are usually juicier and, as you said, a little more mellow. Thanks for the recipe!

 
You need to watch closely when browning these, because of the rub

they brown quickly. You do not want to burn them. Very delicious.
Curious, yes I have learned with store limes to pick up the ones with some yellow on them. I was so surprised that my neighbor thought they were throw aways just because they turned yellow. I said, "why did you not use them before they turned yellow"? "We do not use many limes", he stated. ???

 
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