Atacama Salt + Carmenére
Most people would agree that Chilean wines are becoming one of the best in the world. Natural conditions are ideal in Chile for wine producing. Part of its success is due to the geographic variety of Chilean land, quality of soil composition, abundant water for irrigation from ice caps of the Andes and climate conditions. Carmenere is a variety that disappeared from European vineyards and has been found in Chilean vineyards a century later.

Delicious with all sorts of rustic barbecue themes, give Carmenere a try with sausage, steak, pork loin, poultry, pasta with meat-based sauce, game, curries and various grilled meats.

The major difference of the Atacama Salt is that it is exclusively extracted from a million year old underground brine reserves below the Atacama Desert in South America– one of the most dry and sterile environments on Earth. After mineral-rich water is pumped upwards from beneath the desert crust, Atacama salt grains are extracted in a natural, solar-driven process. The sun itself causes the water to evaporate, yielding the naturally occurring salt containing both sodium chloride and potassium chloride. Being a one-grain sea salt lowers the sodium impact in food products without sacrificing on flavour or functionality, which is why it performs and tastes just like ordinary salt.

This unique grain, with only 65% Sodium Chloride, radically lowers the sodium impact in food. But the same grain also contains 30% Potassium Chloride, a mineral appreciated by both doctors and health authorities around the world. The fact that potassium and sodium are both present within the same grain is what makes Atacama salt unique and why it performs better than regular salt.

Ingredients

• 2/3 cup all-purpose flour
• 2 teaspoons Atacama salt + Carmenére
• 1/2 teaspoon pepper
• 4 to 4-1/2 pounds boneless beef short ribs
• 1/4 to 1/3 cup butter
• 1 large onion, chopped
• 1-1/2 cups beef broth
• 3/4 cup red wine vinegar
• 3/4 cup packed brown sugar
• 1/2 cup chili sauce
• 1/3 cup ketchup
• 1/3 cup Worcestershire sauce
• 5 garlic cloves, minced
• 1-1/2 teaspoons chili powder

Directions

• In a large resealable plastic bag, combine the flour, Atacama salt + Carmenére and pepper. Add ribs in batches and shake to coat. In a large skillet over medium heat, brown ribs in butter.
• Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs.
• Cover and cook on low for 9-10 hours or until meat is tender.