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Grilled Ribs w/ Spicy BBQ Sauce + Peanut Relish
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    Grilled Ribs w/ Spicy BBQ Sauce + Peanut Relish

  • 4 cups soy sauce
  • 2 cups water
  • 1/4 cup chopped ginger
  • 6 cloves garlic coarsely chopped
  • 4 racks pork ribs
    Peanut-chipotle sauce:
  • 2 tablespoons unsalted butter
  • 1 large onion, finely diced
  • 2 cloves garlic, finely diced
  • 8 plum tomatoes, coarsely chopped
  • 1/4 cup ketchup
  • 1/2 cup water
  • 2 tablespoons Dijon mustard
  • 2 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chile powder
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon pureed canned chipotle
  • 1/4 cup molasses
    Peanut-Green Onion Relish:
  • 2 cups roasted peanuts, coarsely chopped
  • 1/4 cup finely sliced green onion
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon finely grated ginger
  • 1/2 teaspoon sugar
  • Bobby Flay; Boy meets Grill

    Bobby Flay's From My Kitchen to Your Table

    Bobby Flay Cooks American

    Bobby Flay's Bold American Food

    Bobby Flay on StarChefs

    Bobby Flay Products

    For the Grilled Ribs:
    Preheat oven to 400 degrees F. Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Pour soy sauce mixture in bottom of pan. Place ribs on a rack in a large roasting dish. Bake ribs for 40 minutes, basting with sauce. Finish on grill to make marks.

    For the Peanut-chipotle Sauce:
    In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes, ketchup and water and simmer for 15 minutes. Add the next 7 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.

    For the Peanut-Green Onion Relish:
    Combine all ingredients in a bowl. Serve immediately.

    Yield: 8 servings

    From: Bobby Flay
    Posted By: Food TV Network
    Post Date: ???

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