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PB & J Ribs
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PB & J Ribs

PB & J Ribs

Sweet, nutty, sticky, and just spicy enough to keep things interesting. The peanut butter glaze caramelizes into something ridiculous, and the raspberry-sriracha drizzle sounds crazy, and is actually. These shouldn’t work, but they do...and really damn well.

Makes one rack

Ingredients

Ribs

  • 1 rack baby back ribs
  • 1/4 cup Sriracha
  • 1/4 cup brown sugar
  • 1/4 cup smoked paprika
  • 2 tablespoons black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne
  • 1/4 cup salted, roasted peanuts, crushed

Peanut Butter Glaze

  • ½ cup creamy peanut butter
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons hot honey
  • 1/2 teaspoon red pepper flakes
  • Warm water to loosen

Jelly Drizzle

  • ⅓ cup raspberry jam or jelly
  • 1 tablespoon sriracha
  • Splash of water to loosen

Directions

Ribs

  1. Preheat oven to 350
  2. Combine brown sugar, paprika, pepper, salt garlic, onion & cayenne in a bowl - mix well
  3. Remove the membrane from the back of the ribs, or not (it's really no big deal), brush both sides with sriracha, then season liberally with the rub
  4. Put on a rack on a baking sheet, pour the vinegar under the ribs and cover tightly with foil - put into the oven for 75 minutes
  5. Preheat grill to medium high, or set broiler to high
  6. Remove ribs from oven, carefully lift a corner of the foil (there will be lots of steam) and pour off the liquid - remove foil completely
  7. Brush the ribs with the PB glaze, and grill over direct heat for 5–8 minutes, flipping and basting until caramelized and sticky, or
  8. Broil about 8 inches from the element, flipping and basting until they are where you want them
  9. Slice the ribs between the bones, drizzle with the warm jelly and sprinkle with the crushed peanuts

Peanut Butter Glaze

  1. Whisk peanut butter, vinegar, soy, hot honey and red pepper flakes in a bowl - add warm water a little at a time until it’s pourable but still thick enough to coat ribs

Jelly Drizzle

  1. Combine jam, sriracha and a splash of water in a small saucepan
  2. Warm over low heat until runny and drizzle-friendly‍‍