| 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 |
| | 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 |
| | 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 |
