| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Pork | 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 |
| 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 |
| 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 |
INSTRUCTIONS
PEANUT CHIPOTLE SAUCE CORN TOMATILLIO SALSA 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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