Barbecued Ribs with Peanut chipotle Sauce & Tomatillo corn Salsa

Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours. Preheat grill. Remove ribs from marinade. Grill the ribs turning and brushing with the Peanut-Chipotle Sauce until cooked through. Serve with the Tomatillo-Corn Salsa. This recipe yields 4 servings. Peanut-Chipotle Sauce 2 tablespoons unsalted butter 1/2 cup finely-diced onion 2 garlic cloves, finely diced 6 plum tomatoes, coarsely chopped 1/4 cup ketchup 2 tablespoons Dijon mustard 2 tablespoons dark brown sugar 2 tablespoons honey 1 teaspoon cayenne 1 tablespoon ancho chile powder 1 tablespoon paprika 1 tablespoon Worcestershire sauce 1/2 cup smooth peanut butter 1/4 cup soy sauce 1 tablespoon rice wine vinegar 1 tablespoon pureed canned chipotle In a large saucepan, over medium-high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Use as a basting sauce for grilled pork. Tomatillo-Corn Relish 8 medium tomatillos, husked, and coarsely chopped 1 tablespoon finely-diced red onion 1 small jalapeno, finely minced 2 tablespoons fresh lime juice 2 tablespoons olive oil 3/4 cup fresh corn kernels salt freshly-ground black pepper Combine all ingredients in a small bowl. Chill until ready to serve.