Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa
Sue Byrom
ingredients
BARBECUED RIBS- 2 cups soy sauce
- 1 cup water
- 4 T. chopped ginger
- 3 cloves garlic coarsely chopped
- 2 racks of pork ribs
- 2 T. unsalted butter
- 1/2 cup finely diced onion
- 2 cloves garlic, finely diced
- 6 plum tomatoes, coarsely chopped
- 1/4 cup ketchup
- 2 T. Dijon mustard
- 2 T. dark brown sugar
- 2 T. honey
- 1 t. cayenne,
- 1 T. each: ancho chile powder, paprika, Worcestershire sauce
- 1/2 cup smooth peanut butter
- 1/4 cup soy sauce
- 1 T. rice wine vinegar
- 1 T. pureed canned chipotle
- 8 medium tomatillos, husked and coarsely chopped
- 1 T. finely diced red onion
- 1 small jalapeno, finely minced
- 2 T. fresh lime juice
- 2 T. olive oil
- 3/4 cup fresh corn kernels
- Salt and freshly ground pepper
directions
- 1
Barbecued Ribs: Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
- 2
Peanut Chipotle Sauce: In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
- 3
Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through
- 4
Tomatillo Corn Relish: Combine all ingredients in a small bowl
Source: Sue Byrom
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