Barbecued Ribs With Peanut-Chipotle Sauce And Tomatillo Corn Salsa
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
63
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Water4 tbsps
Ginger (chopped)2 cloves
Garlic (finely diced)2 tbsps
Unsalted Butter1 cup
Onion (finely diced)1 cup
Ketchup2 tbsps
Dijon Mustard2 tbsps
Dark Brown Sugar2 tbsps
Honey1 tsp
Cayenne1 tbsp
Ancho Chile (powder)1 tbsp
Paprika1 tbsp
Worcestershire Sauce1 cup
Smooth Peanut Butter1 tbsp
Rice Wine Vinegar1 tbsp
Chipotle (pureed canned)1 tbsp
Red Onion (finely diced)1 small
Jalapeno (finely minced)2 tbsps
Lime Juice (fresh)2 tbsps
Olive Oil3 cup
Corn Kernel (fresh)1
SaltDirections:
1
Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil
2
Turn off heat and let cool
3
Place ribs in a large roasting dish
4
Cover with the marinade and let marinate in refrigerator for 24 hours
5
In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent
6
Add the tomatoes and simmer for 15 minutes
7
Add the next 8 ingredients and continue cooking for 20 minutes
8
Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle
9
Preheat grill
10
Remove ribs from marinade
11
Grill the ribs turning and brushing with the sauce until cooked through
12
Combine all ingredients in a small bowl