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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 to 8 ounces dried ancho chiles, wiped clean and seeded |
8 large cloves garlic, peeled |
3 tablespoons red wine vinegar |
1 teaspoon dried oregano |
1/2 cup molasses |
1/2 cup dijon mustard |
1 1/2 teaspoons sea salt |
1 teaspoon freshly ground black pepper |
4 1/2 pounds pork baby back or country style ribs, cooked |
baked pineapple, recipe follows |
Directions:
1. To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
2. 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).
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