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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

 

 

 


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