Ingredients:

1/2 cups orange juice, for the glaze

1/2 cups tamarind syrup, for the glaze

1/4 cups of marinated chipotle chili, for the glaze

1/2 cups Teriyaki Sauce, for the glaze

1/2 teaspoons ginger powder, for the glaze

enough salt, for the glaze

enough pepper, for the glaze

2 tablespoons butter, cubed

2 kilos of beef rib, shortrib or ribeye

enough garlic salt, for the ribs

enough pepper, for the ribs

enough roasted yellow corn to accompany

to potato taste, rosemary, to accompany

1-For the glaze: Blend the orange juice, tamarind syrup, chipotle adobo, Teriyaki Sauce, ginger powder, salt and pepper for 5 minutes or until a homogeneous mixture is obtained. Booking.

2-Melt the butter in a frying pan over medium heat and then pour the sauce.

3-Cook for 10 minutes or until you obtain a thick consistency, ideal for varnishing the beef ribs.

4-Place the ribs on a board and season with garlic salt and pepper on both sides. Start varnishing with the help of a brush, covering perfectly.

Transfer the ribs to a board lined with wax paper to prevent them from sticking.

5-Bake the sweet and sour beef short ribs at 190°C for one hour, uncover and cook for another hour. The juices will concentrate and these, in turn, will form a crust. You can varnish for periods of time to prevent it from drying out and so that the flavor is concentrated even more.

6-Serve the sweet and sour beef short ribs on a board and accompany with yellow corn and rosemary potatoes.