Mexican Short Ribs with Dried Cherries

1. In a blender or food processor, combine the sweet peppers and spice. Cover and puree until smooth; set aside. Season beef all over with salt and pepper. Coat a Dutch oven with cooking spray; heat over medium-high heat. Add beef and cook until deep brown all over, about 10 to 12 minutes. Remove to a plate and drain all but 2 tablespoons fat from pan.

2. Add onion to pan and cook and stir over medium heat for 5 minutes or until golden. Add garlic; cook and stir for 1 minute more.

3. Add red pepper puree to the onion mixture. Cook and stir for 3 minutes. Add wine and simmer, uncovered, 3 minutes.

4. Place a disposable slow cooker liner in a 6-quart slow cooker. Combine onion mixture, tomatoes, broth, cherries, and ribs, along with any juices on plate. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

5. Remove ribs to a platter. Skim excess fat from cooking juices. Serve sauce over ribs and sprinkle with cilantro. Serve with lime wedges.

Mexican Chile-Cocoa Spice Mix

1. Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months.

Oven Method:

Preheat oven to 325°F. Prepare recipe as directed through Step 3. Increase broth to 1 1/2 cups. Add broth, tomatoes, cherries, ribs, plus any juices on plate to the Dutch oven. Bring to boiling. Cover and bake for 2 1/2 to 3 hours or until fork tender. Remove ribs to a platter. Skim excess fat from liquid in pan and cook, uncovered, until thickened, about 5 minutes. Pour thickened sauce over ribs and sprinkle with cilantro. Serve with lime wedges.

Mexican Beef Stew with Dried Cherries:

Prepare as above, except substitute 3 pounds boneless beef chuck, trimmed and cut into 1-inch cubes for the short ribs. Brown in the sprayed Dutch oven half at a time, adding vegetable oil if necessary. Continue as above for slow cooker or oven, except do not remove beef from sauce.