Ingredients
Grilled Ribs with Spicy BBQ Sauce and Peanut Relish:
- 4 cups soy sauce
- 2 cups water
- 1/4 cup chopped ginger
- 6 cloves garlic coarsely chopped
- 4 racks pork ribs
Peanut-chipotle sauce:
- 2 tablespoons unsalted butter
- 1 large onion, finely diced
- 2 cloves garlic, finely diced
- 8 plum tomatoes, coarsely chopped
- 1/4 cup ketchup
- 1/2 cup water
- 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
- 1/4 cup molasses
Peanut-Green Onion Relish:
- 2 cups roasted peanuts, coarsely chopped
- 1/4 cup finely sliced green onion
- 1/4 teaspoon ground cinnamon
- 1 teaspoon finely grated ginger
- 1/2 teaspoon sugar
Directions
For the Grilled Ribs: Preheat oven to 400 degrees F. Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Pour soy sauce mixture in bottom of pan. Place ribs on a rack in a large roasting dish. Bake ribs for 40 minutes, basting with sauce. Finish on grill to make marks.
For the 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, ketchup and water and simmer for 15 minutes. Add the next 7 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.
For the Peanut-Green Onion Relish: Combine all ingredients in a bowl. Serve immediately.
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By ag624_10036251
Colorado Spring...
on May 25, 2009
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I changed up the recipe a little-marinated the ribs overnight as per recipe, but then wrapped each slab in aluminum foil, drizzled about a tablespoon of marinade in the foil packs, sealed them up, and then baked them for 5 hours at 220 degrees. I then took them out, basted on the sauce, and finished on the grill (about 300 deg for 20 minutes, flipping a few times to get some grill marks. All in all, very soft, fall off the bone. Marinade maybe a little salty for some palates when you braise them this way, but I like soy/asian flavors.
By gengar1957_301338
fullerton, CA
on June 18, 2004
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I have made this twice, thinking it would be great. The sauce itself is very tasty, but the ribs do not pick up the flavor well. Will not make this again.
By chicagoandy_391157
Chicago, IL
on May 29, 2004
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I use this recipe as the basis for BBQ ribs every time I do them.
One thing I've found is that the instructions for precooking the ribs could be better.
I've found that if you drop the oven temperature down to 325 and bake for 1.5 hours, you'll get much more tender ribs. The slow braise will loosen the fibers in the pork to create yummy goodness.
Also, if you take the remains in the pan, remove the fat, transfer to a saucepan, boil down with maple syrup and brown sugar, you get a really nice sauce that I pour onto the ribs before grilling.
The key to this recipe is the asian trifecta. Garlic, Ginger and Onions, Oh my!
_Am
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