Peanut-chipotle sauce 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Finely diced onion |
| 2 | Cloves garlic, finely diced | |
| 6 | Plum tomatoes, coarsely | |
| Chopped | ||
| ¼ | cup | Ketchup |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Dark brown sugar |
| 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 | Pureed canned chipotle |
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. HOT OFF THE GRILL SHOW #HG1A04