This vibrant Red Chili Sauce transforms simple ribs into a restaurant-quality centerpiece. Made with rehydrated dried Ancho chiles, the sauce offers a deep, smoky heat balanced by the sweetness of molasses and the sharp tang of Dijon mustard and red wine vinegar. It’s a versatile condiment that clings beautifully to meat, creating a glossy, flavorful crust. Perfect for summer barbecues or slow-cooker weekend meals, this sauce brings a robust, earthy kick that complements rich pork. Easy to blend and customize, itâÂÂs a staple for anyone who loves bold, savory flavors.
Red Chili Sauce For Ribs
Description
This vibrant Red Chili Sauce transforms simple ribs into a restaurant-quality centerpiece. Made with rehydrated dried Ancho chiles, the sauce offers a deep, smoky heat balanced by the sweetness of molasses and the sharp tang of Dijon mustard and red wine vinegar. It&# 226;ÂÂs a versatile condiment that clings beautifully to meat, creating a glossy, flavorful crust. Perfect for summer barbecues or slow-cooker weekend meals, this sauce brings a robust, earthy kick that complements rich pork. Easy to blend and customize, itâÂÂs a staple for anyone who loves bold, savory flavors.Ingredients
Directions
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Place the cleaned and seeded Ancho chiles in a heatproof bowl.
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Pour 2 cups of boiling water over the chiles to cover them completely.
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Let the chiles soak for about 10 minutes, or until they are soft and pliable.
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Transfer the softened chiles, along with the soaking liquid and peeled garlic cloves, to a blender.
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Puree the mixture on high for about 1 minute, stopping to scrape down the sides with a rubber spatula to ensure a smooth consistency.
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Add the red wine vinegar, dried oregano, molasses, Dijon mustard, sea salt, and black pepper to the blender.
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Blend again until the sauce is completely smooth and well-combined.
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Brush the sauce generously over the cooked pork ribs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 315.0kcal
- % Daily Value *
- Total Fat 13.8g22%
- Saturated Fat 3.3g17%
- Cholesterol 153.0mg51%
- Sodium 3016.5mg126%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 43.5g87%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The chili sauce can be refrigerated in an airtight container for up to 2 weeks.
Variations: For a milder sauce, remove the seeds and veins from the Ancho chiles before soaking. For extra heat, add a small amount of cayenne pepper.
Tip: If the sauce is too thick after blending, add a splash more water or vinegar to reach your desired consistency.
