2tablespoonsThyme, Oregano and Rosemary chopped and mixed together
2tablespoonsChipotle Chilies in Adobo Sauce
¼cupMaple or an aged Balsamic Vinegar
3 to 4cupsBeef Stock
Preheat Oven to 375°F/190°C
Pat ribs dry and dredge them in seasoned flour. In a frying pan, heat some clarified butter (or olive oil if you do not have the butter) and sear the ribs until golden brown. Remove from the pot and reserve.
In an oven proof pot, add some galic olive oil when hot add the chopped onions and sweat them for 5 minutes until a golden brown. Add the leeks, celery and all the peppers and sweat for 2 minutes. Add the jalapeno chili peppers, garlic and when fragrant add all the remaining ingredients except the liquid smoke and the Bourbon.
Add the Ribs and cook for about 2 ½ to 3 hours or until a fork tender. Add the liquid smoke and the Bourbon and adjust seasoning.