Title: Red Chili Sauce for Ribs
Categories: Mexican, Pork, Ribs, Chili, Sauces
Yield: 6 Servings
8 oz Dried Ancho chiles; wiped
- clean and seeded
8 cl Garlic,; peeled
3 tb Red wine vinegar
1 ts Dried oregano
1/2 c Molasses
1/2 c Dijon mustard
1 1/2 ts Sea salt
1 ts Freshly ground black pepper
4 1/2 lb Pork baby back or country
- style ribs; cooked
Baked pineapple; recipe
-follows
To make the chile sauce, cover the chiles with 2 cups boiling water.
Soak until softened, about 10 minutes. 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).
