Chipotle Food Shop

Ingredients
2kg slab pork spareribs
1 cup tomato sauce
3/4 cup cider vinegar
2 Tbsp olive oil
1/4 cup worcestershire sauce
1/3 cup firmly packed brown sugar
2 Tbsp American mustard
1 tsp cracked pepper
2 fresh small red chillies, chopped finely
2 cloves garlic, crushed
2 Tbsp lemon juice
1/2 cup sour cream
1/2 cup lemon juice
1/2 red cabbage, shredded finely
3 spring onions, sliced thinly
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Method
To make barbecue sauce, place tomato sauce, vinegar, olive oil, Worcestershire sauce, brown sugar, mustard, pepper, chillies, garlic and lemon juice in a bowl and combine well.
Place full slab of ribs in a large baking dish and pour barbecue sauce over ribs. Cover and refrigerate for 3 hours or overnight, turning ribs occasionally.
To make the coleslaw, place sour cream, lemon juice and 2 Tbsp water in a screwtop jar, shake well. Place cabbage and spring onion in a large bowl with dressing, toss gently to combine.
Remove the ribs from the marinade, shaking off any excess sauce. Reserve the marinade in a small pot.
Preheat a barbecue to a medium heat. Oil the grill plate and cook ribs for 40 minutes, turning every few minutes to ensure they don’t burn, brushing occasionally with a little reserved marinade as they cook.
Bring remaining barbecue sauce to the boil (about 4 minutes) or until sauce thickens slightly.
Brush some of the sauce over the ribs then cut them into serving-sized pieces. Serve with coleslaw and remaining hot barbecue sauce on the side.

NGREDIENTS
2 lbs (900 g) ground beef, 85% lean
Cooking oil
Salt/pepper
1 large onion, diced
1 red bell pepper, diced
6 garlic cloves, finely minced
2 tsp chipotle chili powder
2 tsp EACH: smoked paprika, ground coriander, ground cumin
2 tsp EACH: salt, sugar
1 tsp ground black pepper
½ cup (120 ml) red wine (or beef broth)
3 cups (710 ml) beef broth
¼ cup (113 g) canned tomato paste
14.5 oz (411 g) can petite diced tomatoes
14.5 oz (411 g) can kidney beans, drained
¼ cup (113 g) diced canned chipotle peppers in adobo sauce
For serving: cheddar cheese, jalapeno, cilantro, limes, bread

INGREDIENTS
10 oz. Ground Beef
1 15.5-Oz Can Black Beans
6 oz. Carrots
1 14-Oz Can Whole Dateline Tomatoes
2 Scallions
1 Lime
¼ cup Semi-Sweet Chocolate Chips
¼ cup Sour Cream
2 tsps. Chipotle Chile Paste
1 tsp Black & White Sesame Seeds
1 Tbsp. Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)