| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces, And, Rubs |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Onion; finely diced |
| 2 |
|
Cloves garlic; finely diced |
| 6 |
|
Plum tomatoes; diced |
| 1/4 |
c |
Ketchup |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Honey |
| 1 |
ts |
Cayenne |
| 1 |
tb |
Ancho chile powder |
| 1 |
tb |
Paprika |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
c |
Smooth peanut butter |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Rice wine vinegar |
| 1 |
tb |
Canned chipotles; pureed |
INSTRUCTIONS
In a large saucepan, over medium high heat, heat the butter and sweat the
onion and garlic until translucent. Add the tomatoes and simmer for 15
minutes. Add the next 8 ingredients and continue cooking for 20 minutes.
Puree the mixture in a food processor, pour into a bowl and whisk in the
peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
Remove ribs from marinade. Grill the ribs turning and brushing with the
sauce until cooked through.
Recipe by: Bobby Flay
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on May 12,
1999, converted by MM_Buster v2.0l.
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