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Barbecued Ribs with Peanut-Chipotle Sauce & Tomatillo-Corn Salsa

2 cups soy sauce
1 cup water
4 tablespoons chopped ginger
3 garlic cloves, coarsely chopped
2 pork rib racks

Combine the soy sauce, water, ginger and garlic in a medium saucepan
and bring to a boil. Turn off heat and let cool. Place ribs in
a large roasting dish. Cover with the marinade and let marinate
in refrigerator for 24 hours.

Preheat grill. Remove ribs from marinade. Grill the ribs turning
and brushing with the Peanut-Chipotle Sauce until cooked through.
Serve with the Tomatillo-Corn Salsa. This recipe yields 4 servings.

Peanut-Chipotle Sauce

2 tablespoons unsalted butter
1/2 cup finely-diced onion
2 garlic cloves, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
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

In a large saucepan, over medium-high heat, heat the butter and
sweat the onion and garlic until translucent. Add the tomatoes
and simmer for 15 minutes. Add the next 8 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. Use as a basting sauce for grilled pork.

Tomatillo-Corn Relish

8 medium tomatillos, husked, and coarsely chopped
1 tablespoon finely-diced red onion
1 small jalapeno, finely minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
3/4 cup fresh corn kernels
freshly-ground black pepper

Combine all ingredients in a small bowl. Chill until ready to


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