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| Bbq Ribs W Peanut Chipotle Sauce Or Scotch Bonnet And Molass Recipe |
Category: Pork
Rating:
N/A
Servings: 4
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Ingredients
1 cup soy sauce
4 tablespoon coarsely chopped ginger
2 racks of pork ribs (12 ribs each)
2 1/2 cup peanut chipotle sauce
4 cup corn tomatillio salsa
2 cup chopped peanuts
----PEANUT CHIPOTLE SAUCE----
1 1/2 cup new mexico style barbecue sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 1/2 tablespoon rice wine vinegar
1 1/2 teaspoon pureed canned chipotles
1 1/2 tablespoon honey
1 scotch bbonnet & molasses sauce:
1 1/2 cup new mexico style barbecue sauce
1 scotch bonnet pepper, finely choppe; d, seeds removed
1 1/2 tablespoon rice wine vinegar
1 1/2 tablespoon molasses
----CORN TOMATILLIO SALSA----
1 cup roasted corn kernels
2 medium tomatillos, husked and coarsely cho; pped
1 tablespoon finely diced red onion
1 1/2 teaspoon minced jalapeno
2 tablespoon fresh lime juice
2 tablespoon coarsely chopped cilantro
1/2 teaspoon honey
Cooking Directions:
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" on May 28, 1997
pork
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