I love this recipe of Bobby Flay’s because you can cook these ribs in the oven! So, if you want ribs in the middle of winter you don’t have to fire up your grill. The only thing I change in this recipe is the rub, I use Andy’s Rub www.andysrub.com Make extra of the peanut-green onion relish, it’s so yummy on top of the ribs! It’s also great on chicken, meat and, fish dishes. This recipe comes from his Mesa Grill cookbook.
Bobby Flay’s Oven Roasted Ribs
2 cups of Mesa Grill BBQ Sauce (see below)
½ cup smooth peanut butter, such as Jif
¼ cup soy sauce
1 ½ tablespoons rice wine vinegar
2 teaspoons chipotle chile puree (see below)
1 ½ tablespoons of honey
¼ cup canola oil
2 racks of pork ribs (12 ribs each)
Andy’s Rub (you can buy this at Shopper’s Corner Grocery store www.shopperscorner.com
Peanut-Green Onion Relish (see below)
1 cup soy sauce
¼ cup coarsely chopped fresh ginger
- To make the sauce, whisk together the barbecue sauce, peanut butter, soy sauce, vinegar, chipotle puree, and honey until combined.
- Preheat the oven to 500 degrees
- Heat the oil in a large roasting pan over two burners over med-hi heat until shimmering. Season the racks on both sides with salt and season on the top side with Andy’s Rub. Place in the pan, rub-side down, and cook until golden brown and a crust has formed, 3 to 5 minutes on each side. Remove the racks to a cutting board or baking sheet.
- Pour any excess oil out of the roasting pan and return to med-hi heat. Combine the soy sauce, 4 cups of water, and the ginger in the roasting pan and place the ribs on the rack. Brush with the peanut-chipotle puree.
- Place in the oven and bake for 1 ¼ to 1 ½ hours, basting every 15 minutes, until the meat is falling-off the bone tender. Remove from the oven and cut into single ribs; arrange on a platter and sprinkle with the peanut-green onion relish.
Mesa Grill BBQ Sauce
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
2 (15.5-ounce) cans of plum tomatoes and their juice pureed
¼ cup ketchup
¼ cup red wine vinegar
¼ cup Worcestershire sauce
¼ cup molasses
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1 tablespoon chipotle chile puree (see below)
Kosher salt and freshly ground black pepper
- Heat the oil over med-hi heat in a heavy-bottomed saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic, and cook for 1 minute. Add the tomatoes and 1 cup of water; bring to a boil, and cook, stirring occasionally, for 10 minutes.
- Add the ketchup, vinegar, Worcestershire, molasses, mustard, brown sugar, honey, ancho powder, pasilla powder, and chipotle puree, lower the heat to medium and simmer, stirring occasionally, until thickened, 25 to 30 minutes.
- Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for up to 1 week in the refrigerator stored in a tightly sealed container.
Chipotle Chili Puree: 1 small can of chipotles in adobo sauce in a food processor and process until smooth. This will keep in the refrigerator for up to a month in a tight container.
Peanut-Green Onion Relish
Makes about 1 ½ cups
1 cup roasted peanuts, coarsely chopped
¼ cup finely sliced green onions, white and green parts (3)
2 teaspoons light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Combine all the ingredients in a bowl just before serving.
Peter’s wine pick: 2009 Ravenswood Zinfandel www.ravenswoodwinery.com/