Peanut Butter & Jelly Ribs
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!
10 min
Prep Time4 hrs
Cook TimeIntermediate
Difficulty93
LikesInstructions
- 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.
Serving Size
Ingredients
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
Chef Pairings
These Peanut Butter & Jelly Ribs will be excellent with roasted corn, Kung Pow Brussels Sprouts, or Green Bean Casserole.