- Level: Easy
- Yield: 4 servings
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.
