Bbq ribs w peanut chipotle sauce or scotch bonnet and molass
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soy sauce |
| 4 | tablespoons | Coarsely chopped ginger |
| 2 | 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 |
| SCOTCH BbONNET & MOLASSES SAUCE: | ||
| 1½ | cup | New Mexico style barbecue sauce |
| 1 | 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 |
Directions
PEANUT CHIPOTLE SAUCE
CORN TOMATILLIO SALSA
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