Bbq ribs w peanut chipotle sauce or scotch bonnet and molass

Yield: 4 Servings

Measure Ingredient
1 cup Soy sauce
4 tablespoons Coarsely chopped ginger
2 \N Racks of pork ribs (12 ribs each)
2½ cup Peanut Chipotle Sauce
4 cups Corn Tomatillio Salsa
2 cups Chopped peanuts
1½ cup New Mexico style barbecue sauce
½ cup Smooth peanut butter
¼ cup Soy sauce
1½ tablespoon Rice wine vinegar
1½ teaspoon Pureed canned chipotles
1½ tablespoon Honey
1½ cup New Mexico style barbecue sauce
1 \N Scotch bonnet pepper, finely chopped, seeds removed
1½ tablespoon Rice wine vinegar
1½ tablespoon Molasses
1 cup Roasted corn kernels
2 mediums Tomatillos, husked and coarsely chopped
1 tablespoon Finely diced red onion
1½ teaspoon Minced jalapeno
2 tablespoons Fresh lime juice
2 tablespoons Coarsely chopped cilantro
½ teaspoon Honey



Preheat oven to 400 degrees. In a saucepan over mediumhigh heat, combine soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place ribs on a rack in the pan. Brush with sauce of your choice. Place in oven for 1 hour basing every 10 minutes. Remove from the oven and grill for an additional hour, continue to baste every 10 minutes.

PeanutChipotle Sauce: Combine the barbecue sauce, peanut butter, soy sauce, vinegar, pureed chipotles and the honey. Mix well and reserve.

Scotch Bonnet and Molasses Sauce: Combine all ingredients and reserve.

CornTomatillio Salsa: Combine the corn, tomatillos, onion, jalapeno, lime juice, cilantro and honey in a bowl and season to taste with salt and freshly ground pepper. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@...> on May 28, 1997

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