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Bbq Ribs W Peanut Chipotle Sauce Or Scotch Bonnet And Mol

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CATEGORY CUISINE TAG YIELD
Meats, Grains Pork 4 Servings

INGREDIENTS

1 c Soy sauce
4 T 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
1 1/2 c New Mexico style barbecue
sauce
1/2 c Smooth peanut butter
1/4 c Soy sauce
1 1/2 T Rice wine vinegar
1 1/2 t Pureed canned chipotles
1 1/2 T Honey
SCOTCH BbONNET & MOLASSES
1 1/2 c New Mexico style barbecue
sauce
1 Scotch bonnet pepper, finely
chopped seeds removed
1 1/2 T Rice wine vinegar
1 1/2 T Molasses
1 c Roasted corn kernels
2 Tomatillos, husked and
coarsely chopped
1 T Finely diced red onion
1 1/2 t Minced jalapeno
2 T Fresh lime juice
2 T Coarsely chopped cilantro
1/2 t Honey

INSTRUCTIONS

           SAUCE:
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" <vince@bellsouth.net> on May 28, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1004
Calories From Fat: 448
Total Fat: 53.6g
Cholesterol: 0mg
Sodium: 2818.9mg
Potassium: 1160.2mg
Carbohydrates: 108.1g
Fiber: 10.8g
Sugar: 20.6g
Protein: 37.8g


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