Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa

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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