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Ribs with Chipotle-Molasses BBQ Sauce
by Chef Bobby Flay


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

Garrett Oliver’s Beer Match:
Robust Brown Ale or Porter (Brooklyn Brown Ale, Sierra Nevada Porter, Otter Creek Stovepipe Porter, Samuel Smith’s Taddy Porter, Fuller’s London Porter)

 

 

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