Pork

Chile Barbecue Sauce 1 1/2 cups tomato puree

3/4 cup finely chopped onions -- (about 1-1/2 medium)

1/4 cup molasses

2 tablespoons red wine vinegar or cider vinegar

2 tablespoons finely chopped pickled hot chiles

1 tablespoon tomato paste

1 tablespoon Dijon mustard

2 cloves garlic -- finely chopped

1-1/2-inch cubes. Mix pork and 1-1/4 cups of the sauce in large glass or plastic bowl. Cover and refrigerate at least

4 hours but no longer than

24 hours. Cover ands refrigerate remaining sauce. Set oven control to broil. Thread pork on six 10-inch skewers.* Spray broiler pan rack with nonstick cooking spray. Place pork on rack in broiler pan. Broil with tops

3 inches from heat

5 minutes; turn. Brush with

1/4 cup of the sauce. Broil about 5 minutes longer or until pork is no longer pink. Serve with remaining sauce over steamed cabbage if desired.

6 servingsIf using bamboo skewers, soak skewers in water at least

30 minutes before using to prevent burning. CHILE BARBECUE SAUCE Heat all ingredients to boiling over medium heat; reduce heat to medium-low. Cook uncovered

15 minutes, stirring occasionally.

Converted by MC

Buster.