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PEANUT BUTTER RIBS
from "Raichlen on Ribs, Ribs, Outrageous Ribs" by Steven Raichlen

A while ago, we ran a Lip-smackin' Rib Recipe Contest. Call it the Elvis factor: A surprisingly large number of people submitted rib recipes that called for peanut butter. The notion is not as strange (or off-putting) as it might initially seem; pork is often paired with peanut sauce in Southeast Asia. This recipe emphasizes the savory, not sweet, qualities of peanut butter, thanks to the addition of garlic, ginger, and soy sauce for a sauce that doubles as a marinade. It was inspired by a recipe form one of our contest runners-up, Renata Stanko. I've tinkered with the recipe a little (I always tinker with recipes a little), but I think you'll find it spot-on.

Method: Indirect grilling Advance Prep: At least 4 hours for marinating the ribs Serves: 4
 Raichlen on Ribs, Ribs, Outrageous Ribs
INGREDIENTS (CLICK TO BUY)

1 cup creamy peanut butter
1 cup chicken stock (preferably homemade)
1/2 cup unsweetened coconut milk
2 tablespoons soy sauce, or more to taste
2 tablespoons fresh lime juice, or more to taste
1 tablespoon Thai chile garlic sauce, such as Sriracha, or 1 tablespoon of your favorite hot sauce
1 tablespoon minced peeled fresh ginger
3 cloves garlic, minced
1 scallion, both white and green parts, trimmed and minced
1 tablespoon brown sugar
Freshly ground black pepper
2 racks baby back pork ribs (4 to 5 pounds total)
Garlic powder
1/4 cup finely chopped fresh cilantro, for serving

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PREPARATION

1.Place the peanut butter, chicken stock, coconut milk, soy sauce, lime juice, chile garlic sauce, ginger, garlic, scallion, brown sugar, and 1/4 teaspoon pepper in a large heavy non-reactive saucepan. Gradually bring the sauce to a boil over medium heat, whisking to mix. Reduce the heat slightly and let the sauce simmer gently until thick and richly flavored, 10 to 15 minutes, whisking to mix. Remove the pan from the heat and taste for seasoning, adding more soy sauce, lime juice, and/or pepper as necessary. Let the sauce cool completely.
2.Prepare the ribs: Place a rack of ribs meat side down on a work surface. Remove the thin, papery membrane from the back of the rack by inserting a slender implement, such as a butter knife or the tip of a meat thermometer, under it. The best place to start is on one of the middle bones. Using a dishcloth, paper towel, or pliers to gain a secure grip, peel off the membrane. Repeat with the remaining rack.
3.Place the ribs in a non-reactive roasting pan or baking dish just large enough to hold them and season them on both sides with garlic powder and pepper. Pour half of the peanut butter sauce over the ribs, turning to coat both sides and spreading the marinade all over the ribs with a rubber spatula. Cover and refrigerate the remaining peanut butter sauce; you'll use it for basting and serving.
4.Let the ribs marinate in the refrigerator, covered, for at least 4 hours or as long as overnight, turning them 3 or 4 times. The longer the ribs marinate, the richer the flavor will be. (The ribs can also be marinated in large heavy resalable plastic bags.)
5.Set up the grill and preheat to medium (325° to 350°F). Place a large drip pan in the center of the grill under the grate.
6.When ready to cook, brush and oil the grill grate. Place the ribs bones die down in the center of the grate over the drip pan and away form the heat. (If your grill has limited space, stand the racks of ribs uprights in a rib rack.) Cover the grill and cook the ribs for 45 minutes.
7.Brush the ribs on both sides with a little peanut butter sauce. Re-cover the grill and continue cooking the ribs until well browned, cooked through, and tender enough to pull apart with your fingers, 30 to 45 minutes longer, 1 1/4 to 1 1/2 hours in all, basting the ribs with peanut butter sauce 2 or 3 times. When the ribs are done, the meat will have shrunk back form the ends of the bones by about 1/4 inch. If using a charcoal grill, replenish the coals as needed.
8. Transfer the ribs to a large platter or cutting board. Let the ribs rest for a few minutes, then cut the racks in half or into individual ribs. Pour the remaining peanut butter sauce over the ribs and sprinkle the cilantro on top. Serve at once.
9.Cut the ribs into 3/4-inch-thick slices, and garnish each serving with a mint sprig. Serve the sauce separately.



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Jif Creamy Peanut Butter - $3.49/ea
 16oz
 
  College Inn 99% Fat Free Chicken Broth - $3.49/ea
 32fl oz
 
  Goya Coconut Milk - $2.49/ea
 13.5fl oz
 
  Yamasa Tamari (Wheat-Free and Organic Soy Sauce) - $4.49/ea
 5fl oz
 
  Limes - $0.59/ea
 
 
  Huy Fong Sriracha Hot Chili Pepper Sauce - $4.19/ea
 17oz
 
  Ginger Root
This product is currently unavailable.
 
  Pork Baby Back Ribs, Raised w/o Antibiotics - $5.19/lb
 
 
  Ocean Mist Farms Scallions - $1.49/ea
 approx. 5.5oz
 
  Spice Supreme Garlic Powder - $1.49/ea
 2.5oz
 
  Cilantro - $0.99/ea
 approx. 4oz
 
You May Already Have
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
  Domino Light Brown Sugar - $1.69/ea
 1lb
 
Estimated Total:  
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