Red Chili Sauce for Ribs

• 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

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

chiles, garlic, red wine vinegar, oregano, molasses, dijon mustard, salt, freshly ground black pepper, pork baby back, pineapple

Taken from www.foodnetwork.com/recipes/red-chili-sauce-for-ribs-recipe.html (may not work)