BBQ Ribs w Peanut-Chipotle Or Scotch Bonnet & Molasses Sce

Recipe Ingredients

1 cup	237ml	Soy sauce
2 cups	474ml	Water
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-Tomatillio Salsa - see * Note
2 cups	292g / 10oz	Chopped peanuts - for garnish

Recipe Instructions

* Note: See the "Peanut-Chipotle Sauce", "Scotch Bonnet And Molasses Sauce" and "Corn-Tomatillio Salsa" recipes which are included in this collection.

Preheat oven to 400 degrees.

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-Tomatillio Salsa. Garnish with chopped peanuts.

This recipe yields 4 servings.

Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3615 broadcast 09-04-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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