Red Chili Sauce for Ribs

Level:
Easy
Ingredients
  • 6 to 8 ounces dried Ancho chiles, wiped clean and seeded
  • 8 large cloves garlic, peeled
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 cup molasses
  • 1/2 cup Dijon mustard
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 1/2 pounds pork baby back or country style ribs, cooked
  • Baked pineapple, recipe follows
Directions
  • To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.

  • Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).


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