Ribs W/Peanut-Chipotle Or Scotch Bonnet and Molasses Sauce Recipe - Cooking Index
|1 cup||237ml||Soy sauce|
|4 tablespoons||60ml||Coarsely-chopped ginger|
|2||Pork rib racks - - (12 ribs each)|
|2 1/2 cups||592ml||Peanut-chipotle sauce - see * note|
|( or )|
|2 1/2 cups||592ml||Scotch bonnet and molasses sauce - see * note|
|4 cups||250g / 8.8oz||Corn-tomatillo salsa - see * note|
|2 cups||292g / 10oz||Chopped peanuts - for garnish|
* Note: See the "Peanut-Chipotle Sauce", "Scotch Bonnet And Molasses Sauce" and "Corn-Tomatillo Salsa" recipes which are included in this collection.
Preheat oven to 400F.
In a saucepan over medium-high 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 the sauce of your choice. Place in oven for 1 hour basting every 10 minutes.
Remove from the oven and grill for an additional hour, continue to baste every 10 minutes.
Serve with Corn-Tomatillo Salsa.
Garnish with chopped peanuts.
GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3615 )
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.