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 |
\N \N | SCOTCH BbONNET & MOLASSES SAUCE: |
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 |
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