| 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 <meginny@frontiernet.net>
A Message from our Provider:
“Jesus believes in you”