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Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa

Source of Recipe

Hot off the Grill w/ Bobby Flay


List of Ingredients

2 cups soy sauce
1 cup water
4 tablespoons chopped ginger
3 cloves garlic coarsely chopped
2 racks of pork ribs


Recipe

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.

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PEANUT-CHIPOTLE SAUCE:

2 tablespoons unsalted butter
1/2 cup finely diced onion
2 cloves garlic, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pureed canned chipotle


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.
Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through

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TOMATILLO-CORN RELISH:
8 medium tomatillos, husked and coarsely chopped
1 tablespoon finely diced red onion
1 small jalapeno, finely minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
3/4 cup fresh corn kernels
Salt and freshly ground pepper


Combine all ingredients in a small bowl