Yield:
4 servings
Level:
Easy

Ingredients

PEANUT-CHIPOTLE SAUCE:
TOMATILLO-CORN RELISH:

Directions

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.

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.

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

TOMATILLO-CORN RELISH:

Combine all ingredients in a small bowl.

IDEAS YOU'LL LOVE

Foolproof Ribs with Barbecue Sauce

Recipe courtesy of Ina Garten

Best Barbecue Ribs Ever

Recipe courtesy of Katie Lee

Beef Short Ribs

Recipe courtesy of Ina Garten

Barbecued Ribs

Recipe courtesy of Ina Garten

Pat's Ribs with Peach BBQ Sauce

Recipe courtesy of Gina Neely|Pat Neely

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Scott's Short Ribs

Recipe courtesy of Ina Garten

Roast Prime Rib with Thyme Au Jus

Recipe courtesy of Bobby Flay

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking