This is a great summer grilling recipe using very thin cut short ribs. You've probably eaten this style of short ribs in Asian restaurants, but we wanted to give it a Mexican spin. Normally short ribs need low, slow cooking to tenderize the meat, however, this thin cut makes grilling possible. Short ribs cut this thin also absorbs the lime marinade quickly which cuts down on prep time. You'll be ready to go in less time than it takes to get the grill hot. I borrowed this Honey Chipotle BBQ sauce from Rick's new book "Fiesta at Rick's," where it's used for the Baby Back Ribs recipe. I like it because it's so easy to prepare, stores great in the refrigerator, and this combination of sweet and spicy pairs so well with all kinds of meat.
Light a charcoal fire and let the coals burn until they are covered with gray ash and medium-hot; set the grill grate in place. Or heat a gas grill to medium-high.
Rinse and pat dry the short ribs. Lay them into a 13 x 9 non-reactive baking dish and pour the lime juice over them. Marinade them for 15 to 20 minutes, flipping them occasionally.
Place the chipotles with the adobe sauce and the honey in a blender jar and blend until smooth. Divide the BBQ sauce up into two separate containers. You'll use one container for the short ribs. Refrigerate the second container for another use.
Remove the short ribs from the lime juice and pat dry. Spray or brush them lightly with oil. Salt and pepper generously on both sides.
Lay them on the grill and cook for about 2 minutes, flip them, brush on chipotle-honey BBQ sauce. Grill for another 1 1/2 to 2 minutes, depending on how hot the fire is. There will be carryover cooking time. Transfer the ribs to a serving plate, sauce side down, brush the top side with the sauce, sprinkle on the cilantro and serve immediately.
You can find packaged thin cut short ribs at Asian markets. If you don't have access to an Asian market, you can ask your butcher to cut them for you.
Rinse the short ribs before marinating them to remove the small bone particles that adhere to the meat from the band saw that was used to cut them.