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Ribs with Chipotle-Molasses BBQ Sauce
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Wine suggestion
This robust, full-flavored dish needs a robust, full-flavored
wine. Zinfandel (not to be confused with White Zinfandel)
is the most American of varietals, which is appropriate
for this obviously most American of dishes. This is a full-bodied,
spicy and intense wine which stands up great to this perfect
example of full-flavored food.
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Chipotle-Molasses BBQ Sauce
Yield: About 5 1/2 cups
- 2
Tablespoons unsalted butter
- 1
large Spanish onion, coarsely chopped
- 3
cloves garlic, coarsely chopped
- 2
cups canned plum tomatoes and juices, puréed
- 2
cups water
- 1/4
cup ketchup
- 1/4
cup red wine vinegar
- 2
Tablespoons Worcestershire sauce
- 2
Tablespoons dark brown sugar
- 2
Tablespoons honey
- 1/4
cup molasses
- 1
Tablespoon Dijon mustard
- 3
Tablespoons ancho chile powder
- 2
chipotle chiles, canned
- Salt
and freshly ground pepper
Heat
the butter over medium heat in a heavy-bottomed medium sized saucepan.
Add the onions and garlic and cook until translucent, 3-4 minutes.
Add the tomatoes and water and simmer for 10 minutes. Add the
remaining ingredients and simmer for an additional 20 minutes,
stirring occasionally. Transfer the mixture to a food processor
and purée until smooth, season with salt and pepper to
taste. Pour into a bowl and allow to cool at room temperature.
Will keep for 1 week in the refrigerator stored in a tightly sealed
container.
Ribs
-
1 cup soy sauce
- 4
Tablespoons ginger, coarsely chopped
- 2
racks of pork ribs (12 ribs each)
- Chipotle-Molasses
BBQ Sauce
Preheat
oven to 400°F.
In a saucepan over medium-high heat, combine the 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 the ribs on a rack
in the pan. Brush with the Chipotle-Molasses Sauce.
Place in the oven and bake for 1 1/4 - 1 1/2 hours, basting every
15 minutes
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