Step 1

Short Rib

Step 2

Place a 12” iron skillet on the cooler side of the grate with the grill lid closed to preheat.

Step 3

Place your dry chiles on the skillet to heat up. Once they’re pliable, remove them from the skillet. This should take about 2–3 minutes on each side.

Step 4

Close the lid, keeping your skillet inside to stay hot.

Step 5

Remove the stems and seeds from your dry chiles, then cut them into small pieces and set aside.

Step 6

Add your sauce ingredients to the skillet.

Step 7

Then place your short ribs on top, submerged slightly with the meat side down. Cover your skillet with a lid or use aluminum foil and place your skillet on the cooler side of the grate, away from the coals. Then, close your grill lid.

Step 8

Braise for about 2½ hours, or until your short ribs are tender. Add more liquid as needed during the braising process to ensure the mixture doesn’t dry up. For longer cooks like this, we recommend using a grill thermometer to monitor the temperature of your grill.

Step 9

Once your ribs are tender remove your skillet from the grill and remove your short ribs from the skillet, placing them into a separate bowl. Shred your ribs.

Step 10

Remove any bay leaves from the liquid left in your skillet. Allow the liquid to cool off a bit, then puree the liquid in batches, until it’s all been pureed.

Step 11

Add half of the pureed sauce to your shredded short ribs.

Step 12

Arepas

Step 13

Bring your grill up to 400°F.

Step 14

Place a grill-safe pan directly over the coals to preheat.

Step 15

When you’re ready to cook your arepas, coat both sides with avocado oil before placing them on the pan to cook. Cook for 5 minutes and flip until lightly browned, then remove them from your grill.

Step 16

To Serve

Step 17

Serve by stuffing each arepa with a large spoonful of the barbacoa mixture. Top your arepa with a tbsp. of the reserved sauce and toppings of your choice.