| 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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