Ingredients

• 2 tablespoons ancho chile powder
• 2 tablespoons Spanish sweet paprika
• 1 tablespoon ground cumin
• 1 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• Canola oil, for brushing
• 16 bone-in 1/3- to 1/2-inch-thick flanken-style American bison short ribs
• Kosher salt and freshly ground black pepper
• Orange Honey Chipotle BBQ Sauce, for brushing, recipe follows
• 2 tablespoons canola oil
• 1 clove garlic, finely chopped
• 1 small red onion, finely diced
• 1/2 cup freshly squeezed orange juice
• Finely grated zest of 1 orange
• 1/2 cup ketchup
• 1/4 cup clover honey
• 1/4 cup red wine vinegar
• 2 tablespoons chipotle in adobo puree
• 1 tablespoon soy sauce
• 1 1/2 teaspoons ancho chile powder
• 1 teaspoon kosher salt

Instructions

1. Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
2. Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
4. Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.