Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 cups soy sauce
  • 1 cup water
  • 4 tablespoons chopped ginger
  • 3 cloves garlic coarsely chopped
  • 2 racks of pork ribs
  • 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
  • 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
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


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    Barbecued Ribs

    Recipe courtesy of Ina Garten