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Test Kitchen Approved

Ribs with Peanut Butter BBQ Sauce

Recipe By Janet Johnston, Savory Spice founder

Prep Time

15 Minutes

Cooking Time

3 Hours

Recipe By Janet Johnston, Savory Spice founder

The combination of brining, slow cooking, and constant basting yields a delicious sweet and spicy crust on these tender and addictive ribs.

Serving Suggestions

Transfer the ribs to a serving platter and serve garnished with sesame seeds, peanuts and scallions.

Ingredients

For the brine and ribs:

1 cups rice vinegar

0.25 cups soy sauce

2 quarts water

0.25 cups salt

0.25 cups sugar


2 (3 lb.) racks pork ribs, St. Louis-style

For the BBQ sauce:

2 Tbsp. creamy peanut butter

3 Tbsp. soy sauce

1 Tbsp. honey

0.25 cups ketchup



2 Tbsp. rice vinegar

For garnish:


2 to 4 Tbsp. peanuts, chopped

2 to 4 scallions, sliced

Savory Spice ingredients in this recipe

  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown both in Syria and Turkey, ...

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  • Chinese Five Spice

    This classic spice blend from China is believed to be the first barbecue rub and is traditionally used in Peking duck. It's combined heating and co...

    View full details
  • Toasted Sesame Seeds

    These toasted seeds contain an even nuttier flavor than the untoasted white sesame seeds. Because the toasting process has released their full flav...

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Directions

For the brine and ribs: Add all ingredients for brine, except for the ribs, to a large saucepan. Bring to a boil over medium heat and stir just until sugar and salt dissolve. Remove brine from heat and let it cool. Place ribs in a re-sealable plastic bag and pour in the cooled brine. Seal and refrigerate at least 6 hours or up to 12 hours. Preheat oven to 275 degrees. Remove ribs from brine and arrange on a rack in a sheet pan and cover with foil. Roast, covered, for 1 hour. Remove ribs from oven and discard foil. Baste with the prepared BBQ sauce (see below) and return ribs to the oven. Baste again every half hour until the ribs are tender and easily pull apart, about 2 more hours.

For the BBQ sauce: While ribs cook for the first hour, whisk together all of the sauce ingredients and set aside until ready to baste.