Red chili sauce for ribs

4 servings

Ingredients

Quantity Ingredient
6 To 8 ounces dried Ancho
Chiles, wiped clean and
Seeded
8 larges Cloves garlic, peeled
3 tablespoons Red wine vinegar
1 teaspoon Dried oregano
½ cup Molasses
½ cup Dijon mustard
1½ teaspoon Sea salt
1 teaspoon Freshly ground black pepper
4½ pounds Pork baby back or country
Style ribs, cooked
Baked pineapple, recipe
Follows

Directions

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).

TOO HOT TAMALES SHOW #TH6288

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