www.PepperFool.com Barbecue Recipes...Barbecued Ribs With Peanut Chipotle Sauce or Scotch Bonnet & Molasses Sauce

Barbecued_Ribs

Barbecued Ribs With Peanut Chipotle Sauce or Scotch Bonnet & Molasses Sauce

1 cup soy sauce

4 tablespoons coarsely chopped ginger

2 racks of pork ribs (12 ribs each)

2 1/2 cups Peanut chipotle Sauce

4 cups Corn Tomatillio Salsa

2 cups chopped peanuts
Peanut Chipotle Sauce:

1 1/2 cups New Mexico style barbecue sauce

1/2 cup smooth peanut butter

1/4 cup soy sauce

1 1/2 tablespoons rice wine vinegar

1 1/2 teaspoons pureed canned chipotles

1 1/2 tablespoons honey
Scotch Bonnet and Molasses Sauce:

1 1/2 cups New Mexico style barbecue sauce

1 scotch bonnet pepper, finely chopped, seeds removed

1 1/2 tablespoons rice wine vinegar

1 1/2 tablespoons molasses
Corn Tomatillo Salsa:

1 cup roasted corn kernels

2 medium tomatillos, husked and coarsely chopped

1 tablespoon finely diced red onion

1 1/2 teaspoons minced jalapeno

2 tablespoons fresh lime juice

2 tablespoons coarsely chopped cilantro

1/2 teaspoon honey

Ribs:
Preheat oven to 400 degrees. In a saucepan over medium high 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.
Yield: 4 servings

Peanut Chipotle 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.

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.
Yield: about 2 1/2 cups

From: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW #GR3615
Posted By: www.foodtv.com
Post Date: 1999

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