Recipe courtesy of Mary Sue Milliken and Susan Feniger

Red Chili Sauce for Ribs

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  • Level: Easy
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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


  1. To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
  2. 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).