Red Chili Sauce For Ribs

In the long story of the Church, after the days of the apostles, wherever the phenomenon of glossolalia has appeared it has been looked upon as heresy. Glossolalia mostly has been confined to the nineteenth and twentieth centuries. But wherever and however its appearance, it has never been accepted by the historical churches of Christendom. It has been universally repudiated by these churches as a doctrinal and emotional aberration.

W.A. Criswell

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Import, New, Text	1	Servings

INGREDIENTS

8	oz	Dried Ancho chiles, wiped
		clean and seeded
8		Cloves garlic, peeled
3	T	Red wine vinegar
1	t	Dried oregano
1/2	c	Molasses
1/2	c	Dijon mustard
1 1/2	t	Sea salt
1	t	Freshly ground black pepper
4 1/2	lb	Pork baby back or country
		style ribs cooked
		Baked pineapple, recipe
		follows

INSTRUCTIONS

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). Recipe  By     :TOO HOT TAMALES SHOW
#TH6288  Posted to MC-Recipe Digest V1 #304  Date: Fri, 15 Nov 1996
23:13:54 -0500  From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 602 Calories From Fat: 46 Total Fat: 5.7g Cholesterol: 0mg Sodium: 3619.6mg Potassium: 2687.1mg Carbohydrates: 137g Fiber: 4.5g Sugar: 93.6g Protein: 6.1g