Efficiency is beauty. Combining the daily marathon training run with procuring the pork for chili is poetry, grace, and refinement in the sweaty clutch of a grocer’s bag. (Have legs, will play fetch). Concerning the inspiration for tonight’s *special* chili grilling sauce, note that peanut butter is sacred at Casa de Chili. This is not in the sense that we worship a particular brand with any zealous conviction. Rather, we consider the consumption pf “PB” a sacred rite. Whether alone on toast, in a sandwich teamed with fruit spread, or lovingly slathered on pork, goober pea spread is divine. In stark reality, my favorite night-prior-to-race meal is spaghetti noodles smothering in peanut butter with fish sauce (go ahead and try it with soy sauce if you are vegetarian.) Because it did not snow today, we grilled out.
Day-o (day-o) Day-ay-ay-oh 137
Chili, peanut butter, garlic spread:
½ C peanut butter
½ C tomato sauce
1 T chili powder
½ t red pepper flakes
3 cloves of garlic, crushed
2 pounds of Southern Style Pork Ribs
1) Mix ingredients in a sauce pan and simmer on low for 15 minutes and set aside.
2) Grill pork on medium heat until fully cooked.
3) Slather one side of meat with pb/chili spread and grill for 5 minutes.
4) Turn meat and slather once more, grilling for an additional 5 minutes.
5) Serve with potatoes and broccoli.
The ITP praised the sauce as a “showcase of peanut butter goodness.” It seems that with my new-fangled condiment, the chili flavor was in the background, rather than up front. No matter, as the sauce was delicious. Chili flavor need not star but can ably play a noticeable supporting role. The Southern Style ribs were a bit of a let-down. While the fleshy portions were tasty, the fatty sections were, by their nature, chewy and unpleasant. Moving forward, I’d suggest using a leaner cut of meat to properly showcase this delicious peanut butter chili sauce. Go see if you can run some down.