4-5 lbs short ribs (there are two different cuts of short ribs: The ‘English” cut, which is individual sections of ribs, or “flanken” cut, which is a section of meat cut across multiple ribs. Doesn’t matter which one you use…I prefer english…)
3 large, fresh leeks; washed and finely chopped (light green and white sections only)
2 tbsp Chipotle Peppers in Adobo sauce (note: almost all brands have a very small amount of added sugar). This amounts to 3 of the small peppers in the can, along with some of the sauce. The remainder can be used as a MOST EXCELLENT marinade for meat (you decide…go crazy! =).
1/2 cup Tequila - plus another few shots for the chef 
1 cup coconut milk
1 cup beef broth
2 cups fresh, chopped mango
2 tbsp coconut oil
Olive oil
Sea Salt
Pepper
Brush meat with a thin coat of olive oil. Salt and pepper the meat all over with sea salt, and fresh-ground black pepper. Work the salt and pepper in with your fingers until it’s thoroughly embedded in the meat. Don’t be afraid to get in there!
Next, heat a skillet to searing temperatures (medium-high heat should do). You can choose nonstick for easy clean up, or cast iron for a sweet ass sear. After the skillet has heated up, brown each side of the ribs (even the edges). The Maillard reaction here is what gives meat the many delicious flavor compounds, as well as the appealing burnt color - so don’t skimp on this step! You’re not looking to fully cook the ribs; this is why the hotter the pan, the better. You want a scorched outside, and a raw inside. Got it? As the ribs finish browning, place them lovingly in the dutch oven, or in the crock pot.
Add 2 TBS coconut oil to brown leeks (10-15 mins).
While the leeks are browning in the skillet, combine the tequila, beef broth, coconut milk, Chipotle peppers and mango chunks in a blender and hit ‘liquify’. You might have to add more beef broth to get the mixture to a thin enough consistency. Add this mixture to the browned leeks. Bring mixture up to a light simmer, and let the flavors combine for a few minutes. Pour the mixture over the short ribs.
They will be ready 4 hours on high, and 7-8 on low. If you’re using a dutch oven, put it in the oven on 350 for 3 hours, stirring and shifting the ribs around every 45 minutes.
It takes a little bit of time, but oh the friggin’ DELICIOUSNESS! =)