Red chili sauce for ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | To 8 ounces dried Ancho | |
| Chiles, wiped clean and | ||
| Seeded | ||
| 8 | larges | Cloves garlic, peeled |
| 3 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Dried oregano |
| ½ | cup | Molasses |
| ½ | cup | Dijon mustard |
| 1½ | teaspoon | Sea salt |
| 1 | teaspoon | Freshly ground black pepper |
| 4½ | pounds | Pork baby back or country |
| Style ribs, cooked | ||
| Baked pineapple, recipe | ||
| Follows | ||
Directions
To make the chile sauce, cover the chiles with 2 cups boiling water.
Soak until softened, about 10 minutes. Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).
TOO HOT TAMALES SHOW #TH6288