Ingredients

• 6 to 8 ounces dried Ancho chiles, wiped clean and seeded
• 8 large cloves garlic, peeled
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 cup molasses
• 1/2 cup Dijon mustard
• 1 1/2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 4 1/2 pounds pork baby back or country style ribs, cooked
• Baked pineapple, recipe follows

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Instructions

1. To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
2. Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).