Barbecued Ribs with Peanut-Chipotle Sauce and Tomatillo Corn Salsa

Ingredients

• 1 tablespoon ancho chile powder 
• 1 teaspoon cayenne 
• 1 tablespoon chipotle pureed canned
• 2 tablespoons brown sugar dark
• 2 tablespoons dijon mustard 
• 0.8 cup corn kernels fresh
• 2 cloves garlic diced finely
• 3 cloves garlic coarsely chopped
• 4 tablespoons ginger chopped
• 2 tablespoons honey 
• 1 small jalapeño finely minced
• 0.3 cup catsup 
• 2 tablespoons juice of lime fresh
• 2 tablespoons olive oil 
• 0.5 cup onion diced finely
• 1 tablespoon paprika 
• 6  plum tomatoes coarsely chopped
• 2  pork ribs racks of
• 1 tablespoon onion diced red finely
• 1 tablespoon rice wine vinegar 
• 4 servings salt and pepper freshly ground
• 0.5 cup smooth peanut butter 
• 0.3 cup soya sauce 
• 2 cups soya sauce 
• 8 medium tomatillos husked coarsely chopped
• 2 tablespoons butter unsalted
• 1 cup water 
• 1 tablespoon worcestershire sauce 

Equipment

• food processor
• bowl
• sauce pan
• whisk
• grill

Directions

1. Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool.
2. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
3. In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent.
4. Add the tomatoes and simmer for 15 minutes.
5. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
6. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
7. Combine all ingredients in a small bowl.