Recipe - Bbq Ribs W Peanut Chipotle Sauce Or Scotch Bonnet And Molass

1 cup Soy sauce
4 tablespoon Coarsely chopped ginger
2 Racks of pork ribs (12 ribs
each)
2 One half cup Peanut Chipotle Sauce
4 cup Corn Tomatillio Salsa
2 cup Chopped peanuts

PEANUT CHIPOTLE SAUCE
1 One half cup New Mexico style barbecue
sauce
One half cup Smooth peanut butter
One fourth cup Soy sauce
1 One half tablespoon Rice wine vinegar
1 One half teaspoon Pureed canned chipotles
1 One half tablespoon Honey
SCOTCH BbONNET & MOLASSES
SAUCE:
1 One half cup New Mexico style barbecue
sauce
1 Scotch bonnet pepper, finely
chopped, seeds removed
1 One half tablespoon Rice wine vinegar
1 One half tablespoon Molasses

CORN TOMATILLIO SALSA
1 cup Roasted corn kernels
2 md Tomatillos, husked and
coarsely chopped
1 tablespoon Finely minced red onion
1 One half teaspoon Minced jalapeno
2 tablespoon Fresh lime juice
2 tablespoon Coarsely chopped cilantro
One half teaspoon Honey

Preheat oven to 400 degrees. In a saucepan over mediumhigh heat, combine
soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the
mixture into the bottom of a roasting pan and place ribs on a rack in the
pan. Brush with sauce of your choice. Place in oven for 1 hour basing every
10 minutes. Remove from the oven and grill for an additional hour, continue
to baste every 10 minutes.
PeanutChipotle Sauce: Combine the barbecue sauce, peanut butter, soy sauce,
vinegar, pureed chipotles and the honey. Mix well and reserve.

Scotch Bonnet and Molasses Sauce: Combine all ingredients and reserve.

CornTomatillio Salsa: Combine the corn, tomatillos, onion, jalapeno, lime
juice, cilantro and honey in a bowl and season to taste with salt and
freshly ground pepper. Posted to MMRecipes Digest V4 #148 by "Vince &
Juley Roberts" vince@bellsouth.net on May 28, 1997