Title: Bbq ribs w peanut chipotle sauce or scotch bonnet and mol
 Categories: Pork
      Yield: 4 Servings
 
      1 c  Soy sauce
      4 tb Coarsely chopped ginger
      2    Racks of pork ribs (12 ribs
           -each)
  2 1/2 c  Peanut Chipotle Sauce
      4 c  Corn Tomatillio Salsa
      2 c  Chopped peanuts

MMMMM-------------------PEANUT CHIPOTLE SAUCE------------------------
  1 1/2 c  New Mexico style barbecue
           -sauce
    1/2 c  Smooth peanut butter
    1/4 c  Soy sauce
  1 1/2 tb Rice wine vinegar
  1 1/2 ts Pureed canned chipotles
  1 1/2 tb Honey
           SCOTCH BbONNET & MOLASSES
           -SAUCE:
  1 1/2 c  New Mexico style barbecue
           -sauce
      1    Scotch bonnet pepper, finely
           -chopped, seeds removed
  1 1/2 tb Rice wine vinegar
  1 1/2 tb Molasses

MMMMM-------------------CORN TOMATILLIO SALSA------------------------
      1 c  Roasted corn kernels
      2 md Tomatillos, husked and
           -coarsely chopped
      1 tb Finely diced red onion
  1 1/2 ts Minced jalapeno
      2 tb Fresh lime juice
      2 tb Coarsely chopped cilantro
    1/2 ts Honey
 
  Preheat oven to 400 degrees. In a saucepan over mediumhigh heat,
  combine 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
  ribs on a rack in the pan. Brush with sauce of your choice. Place in
  oven for 1 hour basing every 10 minutes. Remove from the oven and
  grill for an additional hour, continue to baste every 10 minutes.
  PeanutChipotle Sauce: Combine the barbecue sauce, peanut butter, soy
  sauce, vinegar, pureed chipotles and the honey. Mix well and reserve.
  
  Scotch Bonnet and Molasses Sauce: Combine all ingredients and reserve.
  
  CornTomatillio Salsa: Combine the corn, tomatillos, onion, jalapeno,
  lime juice, cilantro and honey in a bowl and season to taste with
  salt and freshly ground pepper.