Red Chili Sauce For Ribs

Recipe Ingredients

6 oz	170g	Dried ancho chiles - wiped clean, seeded, up to 8
8		Garlic cloves - peeled (large)
3 tablespoons	45ml	Red wine vinegar
1 teaspoon	5ml	Dried oregano
1/2 cup	118ml	Molasses
1/2 cup	118ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Sea salt
1 teaspoon	5ml	Freshly-ground black pepper
4 1/2 lbs	2043g / 72oz	Pork baby back or country style ribs - cooked
1		Baked pineapple - see * note

Recipe Instructions

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.)

(Show # TH-6288 broadcast 09-30-1996)

Source:
Susan Feniger and Mary Sue Milliken

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