Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Red Chili Sauce for Ribs
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1142
- Total Fat
- 83
- Saturated Fat
- 26
- Carbohydrates
- 42
- Dietary Fiber
- 8
- Sugar
- 21
- Protein
- 58
- Cholesterol
- 272
- Sodium
- 1001
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).