Title: Red Chili Sauce for Ribs
Categories: New, Text, Import
Yield: 1 Servings

8 oz Dried Ancho chiles, wiped
-clean and seeded
8 lg Cloves garlic,; peeled
3 tb Red wine vinegar
1 ts Dried oregano
1/2 c Molasses
1/2 c Dijon mustard
1 1/2 ts Sea salt
1 ts Freshly ground black pepper
4 1/2 lb Pork baby back or country
-style ribs,; cooked
Baked pineapple, recipe
-follows

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).
Recipe By :TOO HOT TAMALES SHOW #TH6288

Posted to MC-Recipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:54 -0500

From: Meg Antczak