Bbq Ribs W Peanut Chipotle Sauce or Scotch Bonnet and Molass
Categories: PorkServes: 4 Servings
Ingredients:
- 1 c Soy sauce
- 4 tb Coarsely chopped ginger
- 2 Racks of pork ribs (12 ribs
- -each)
- 2 1/2 c Peanut Chipotle Sauce
- 4 c Corn Tomatillio Salsa
- 2 c Chopped peanuts
Instructions:
---------------------------PEANUT CHIPOTLE SAUCE---------------------------
1 1/2 c New Mexico style barbecue
-sauce
1/2 c Smooth peanut butter
1/4 c Soy sauce
1 1/2 tb Rice wine vinegar
1 1/2 ts Pureed canned chipotles
1 1/2 tb Honey
SCOTCH BbONNET & MOLASSES
-SAUCE:
1 1/2 c New Mexico style barbecue
-sauce
1 Scotch bonnet pepper, finely
-chopped, seeds removed
1 1/2 tb Rice wine vinegar
1 1/2 tb Molasses
---------------------------CORN TOMATILLIO SALSA---------------------------
1 c Roasted corn kernels
2 md Tomatillos, husked and
-coarsely chopped
1 tb Finely diced red onion
1 1/2 ts Minced jalapeno
2 tb Fresh lime juice
2 tb Coarsely chopped cilantro
1/2 ts Honey
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"
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