Bbq Ribs W Peanut Chipotle Sauce or Scotch Bonnet and Molass

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4 Servings

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Bbq Ribs W Peanut Chipotle Sauce or Scotch Bonnet and Molass Ingredients

1 c Soy sauce SCOTCH BbONNET & MOLASSES
4 tb Coarsely chopped ginger 1 1/2 c New Mexico style barbecue
2 Racks of pork ribs (12 ribs 1 Scotch bonnet pepper, finely
2 1/2 c Peanut Chipotle Sauce 1 1/2 tb Rice wine vinegar
4 c Corn Tomatillio Salsa 1 1/2 tb Molasses
2 c Chopped peanuts CORN TOMATILLIO SALSA
PEANUT CHIPOTLE SAUCE1 c Roasted corn kernels
1 1/2 c New Mexico style barbecue 2 md Tomatillos, husked and
1/2 c Smooth peanut butter 1 tb Finely diced red onion
1/4 c Soy sauce 1 1/2 ts Minced jalapeno
1 1/2 tb Rice wine vinegar 2 tb Fresh lime juice
1 1/2 ts Pureed canned chipotles 2 tb Coarsely chopped cilantro
1 1/2 tb Honey 1/2 ts Honey

Instructions for Bbq Ribs W Peanut Chipotle Sauce or Scotch Bonnet and Molass

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

Main Ingredient: PorkCuisine: Uncategorized

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