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Red Chili Sauce For Ribs

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA
MineralsCopper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 oz 170g Dried ancho chiles - wiped clean, seeded, up to

  2. 8 Garlic cloves - peeled (large)

  3. 3 tablespoons 45ml Red wine vinegar

  4. 1 teaspoon 5ml Dried oregano

  5. 1/2 cup 118ml Molasses

  6. 1/2 cup 118ml Dijon mustard

  7. 1 1/2 teaspoons 7 1/2ml Sea salt

  8. 1 teaspoon 5ml Freshly-ground black pepper

  9. 4 1/2 lbs 2043g / 72oz Pork baby back or country style ribs - cooked

  10. 1 Baked pineapple - seenote

Instructions Jump to Ingredients ↑

  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.)

  3. (Show # TH-6288 broadcast 09-30-1996)

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