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Barbecue Ribs with Peanut Chipotle Sauce

1 c Soy sauce
4 tb Coarsely chopped ginger
2 Racks of pork ribs (12 ribs each) 2 1/2 c Peanut Chipotle Sauce
4 c Corn Tomatillio Salsa
2 c Chopped peanuts

Peanut Chipotle Sauce:
1 1/2 c New Mexico style barbecue sauce
1/2 c Smooth peanut butter
1/4 c Soy sauce
1 1/2 tb Rice wine vinegar
1 1/2 ts Pureed canned chipotles
1 1/2 tb Honey

Scotch Bonnet & Molasses Sauce:
1 1/2 c New Mexico style barbecue sauce
1 Scotch bonnet pepper, finely chopped, seeds removed
1 1/2 tb Rice wine vinegar
1 1/2 tb Molasses

Corn Tomatillio Salsa
1 c Roasted corn kernels
2 md Tomatillos, husked and coarsely chopped
1 tb Finely diced red onion
1 1/2 ts Minced jalapeno
2 tb Fresh lime juice
2 tb Coarsely chopped cilantro
1/2 ts Honey


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. 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.


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.


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