Difficulty: Intermediate
Pork
Peanut Butter & Jelly Ribs
Prep Time: 10 min
Cook Time: 4 hrs
Difficulty: Intermediate
Not your typical backyard picnic ribs, the flavor of these is enhanced with spicy Sriracha, sweet Rossarooski's Honey Rib Rub, and a tart Cherry Jelly. Add the creaminess of the peanut butter and the flavor is off the chart!
Instructions
- Step 1: Remove membrane from the back of the ribs.
- Step 2: Rub the outside of the ribs with the yellow mustard, season generously with the Rossarooski's Honey Rib Rub, and allow to rest in the fridge 30 minutes for the seasoning to melt on to the meat.
- Step 3: Preheat recteq to 275ºF. Cook the ribs until 207ºF internal temperature is reached (about 4-4.5 hours). Spray with butter every 45 minutes or so to keep the meat moist.
- Step 4: Mix all ingredients for the glaze and baste during the last 30 minutes. Garnish with chopped peanuts.
Ingredients
Serving Sizes
Ribs
- 1 each Rack of St. Louis Ribs
- 2 tablespoon(s) Yellow Mustard
- 6 tablespoon(s) Rossarooski's Honey Rib Rub
- 1 each Bottle of Spray Butter
- 1/2 cup(s) Peanuts, chopped
- 13 ounce(s) Tart Cherry Jelly
- 1/2 cup(s) Peanut Butter
- 1/4 cup(s) Apple Cider Vinegar
- 2 tablespoon(s) Sriracha
Tools Needed
- Step 1: Remove membrane from the back of the ribs.
- Step 2: Rub the outside of the ribs with the yellow mustard, season generously with the Rossarooski's Honey Rib Rub, and allow to rest in the fridge 30 minutes for the seasoning to melt on to the meat.
- Step 3: Preheat recteq to 275ºF. Cook the ribs until 207ºF internal temperature is reached (about 4-4.5 hours). Spray with butter every 45 minutes or so to keep the meat moist.
- Step 4: Mix all ingredients for the glaze and baste during the last 30 minutes. Garnish with chopped peanuts.
Chef Pairings
These Peanut Butter & Jelly Ribs will be excellent with roasted corn, Kung Pow Brussels Sprouts, or Green Bean Casserole.