To make the glaze, combine chipotle peppers in adobo sauce, tamarind paste, agave nectar, and mezcal in a bowl. Use an immersion blender or standing blender to puree ingredients into a smooth paste. The glaze can be stored in the refrigerator for up to a week.
Set up a grill for two-zone cooking by placing the coals to one side of the grill. Preheat the coals side of the grill to MEDIUM to HIGH heat, at least 400°F.
Season the beef ribs on both sides with salt.
Place ribs over the coals and grill, turning them every 30 seconds. They will begin to smoke and char quickly. Continue flipping frequently for about 5-6 minutes until they are mostly cooked, the fat has mostly rendered, and the meat has turned a deep golden brown with crispy edges.
Once the ribs are browned, move them to the indirect or cool side of the grill. Brush ribs with the glaze on both sides. Close the lid and let them cook for an additional 3-5 minutes.
Remove from the grill and serve. Slice each rib between the bones to create small appetizer-style rib pieces.
Nutrition information per serving: 300 Calories; 206.6 Calories from fat; 23 g Total Fat (10.2 g Saturated Fat; 11.2 g Monounsaturated Fat); 68.4 mg Cholesterol; 241.6 mg Sodium; 2.5 g Total Carbohydrate; 0.27 g Dietary Fiber; 19.3 g Protein; 2.2 mg Iron; 229.3 mg Potassium; 1.2 mg Thiamin; 0.24 mg Riboflavin; 7.4 mg Niacin (NE); 0.4 mg Vitamin B6; 1.7 mcg Vitamin B12; 4.2 mg Zinc; 19.3 mcg Selenium; 0 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B6, Vitamin B12, Selenium and Zinc. It is a good source of Riboflavin and Iron.