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1
Preheat oven to 400 degrees F.
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2
Combine all spices in a bowl.
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3
Rub ribs on both sides with spice mixture.
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4
In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil.
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5
Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan.
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6
Brush with the Chipotle-Molasses Sauce.
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7
Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
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8
2 tablespoons canola oil
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9
1 large Spanish onion, coarsely chopped
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10
3 cloves garlic, coarsely chopped
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11
2 tablespoons ancho chili powder
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12
1 tablespoon pasilla chili powder
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13
1 tablespoon New Mexican chili powder
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14
3 cups canned plum tomatoes with juices, pureed
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15
1 cup water
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16
1/4 cup ketchup
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17
1/4 cup red wine vinegar
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18
2 tablespoons Worcestershire sauce
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19
1/4 cup dark brown sugar
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20
1/4 cup honey
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21
1/4 cup molasses
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22
2 tablespoons Dijon mustard
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23
2 chipotle chiles in adobo, pureed
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24
1/2 cup smooth peanut butter
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25
Salt and freshly ground black pepper
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26
Heat the oil over medium heat in a heavy-bottomed medium saucepan.
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27
Add the onion and garlic and cook until translucent, 3 to 4 minutes.
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28
Add the chili powders and cook for 1 minute.
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29
Add the tomatoes and water, bring to a boil, and simmer for 10 minutes.
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30
Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally.
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31
Transfer the mixture to a food processor with the peanut butter and puree until smooth.
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32
Season with salt and pepper, to taste.
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33
Pour into a bowl and allow to cool at room temperature.
