| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 8 | oz | Dried Ancho chiles, wiped |
| clean and seeded | ||
| 8 | Cloves garlic, peeled | |
| 3 | T | Red wine vinegar |
| 1 | t | Dried oregano |
| 1/2 | c | Molasses |
| 1/2 | c | Dijon mustard |
| 1 1/2 | t | Sea salt |
| 1 | t | 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]>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 602
Calories From Fat: 46
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 3619.6mg
Potassium: 2687.1mg
Carbohydrates: 137g
Fiber: 4.5g
Sugar: 93.6g
Protein: 6.1g