| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 8 | oz | Dried Ancho chiles, wiped clean and seeded |
| 8 | lg | Cloves garlic,; peeled |
| 3 | tb | Red wine vinegar |
| 1 | ts | Dried oregano |
| 1/2 | c | Molasses |
| 1/2 | c | Dijon mustard |
| 1 1/2 | ts | Sea salt |
| 1 | ts | 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 <[email protected]>
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