Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa

Ingredients

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

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:

• 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

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