Peanut-chipotle sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Onion; finely diced |
| 2 | Cloves garlic; finely diced | |
| 6 | Plum tomatoes; diced | |
| ¼ | cup | Ketchup |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Honey |
| 1 | teaspoon | Cayenne |
| 1 | tablespoon | Ancho chile powder |
| 1 | tablespoon | Paprika |
| 1 | tablespoon | Worcestershire sauce |
| ½ | cup | Smooth peanut butter |
| ¼ | cup | Soy sauce |
| 1 | tablespoon | Rice wine vinegar |
| 1 | tablespoon | Canned chipotles; pureed |
Directions
In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes.
Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
Recipe by: Bobby Flay
Posted to bbq-digest by Kit Anderson <kitridge@...> on May 12, 1999, converted by MM_Buster v2.0l.