Recipe courtesy of Bobby Flay

Spice-rubbed Chipotle-Molasses Ribs

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  • Level: Easy
  • Total: 2 hr 55 min
  • Prep: 40 min
  • Cook: 2 hr 15 min
  • Yield: 4 servings
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  1. Preheat oven to 400 degrees F.
  2. Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
  3. 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 to 1 1/2 hours, basting every 15 minutes with the sauce.
  1. Chipotle-Molasses BBQ Sauce:
  2. 2 tablespoons canola oil
  3. 1 large Spanish onion, coarsely chopped
  4. 3 cloves garlic, coarsely chopped
  5. 2 tablespoons ancho chili powder
  6. 1 tablespoon pasilla chili powder
  7. 1 tablespoon New Mexican chili powder
  8. 3 cups canned plum tomatoes with juices, pureed
  9. 1 cup water
  10. 1/4 cup ketchup
  11. 1/4 cup red wine vinegar
  12. 2 tablespoons Worcestershire sauce
  13. 1/4 cup dark brown sugar
  14. 1/4 cup honey
  15. 1/4 cup molasses
  16. 2 tablespoons Dijon mustard
  17. 2 chipotle chiles in adobo, pureed
  18. 1/2 cup smooth peanut butter
  19. Salt and freshly ground black pepper
  20. Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

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