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And heavy on the BBQ Sauce.
Because what are ribs without tons of sauce? Not messy enough, that’s what.
Ok, but let’s talk about ribs for a second. Growing up I almost never ate them. It wasn’t that I did not like them. I think it was more that I hated how messy they always were. To be honest, I still do. I am weird and I hate eating messy food and having messy hands. I don’t really know why it bothers me so much, but it does.
However, I am learning to get over it because ribs are fun and they scream summer and we all know how much I am into summer right now.
Now let’s talk about THESE ribs. I know that peanut butter and ribs together seems weird and maybe even gross to a few of you, but please hear me out. First off, I just need to say that these ribs are awesome. Very different, yes, but sometimes the traditional BBQ ribs can get old, barbecue after barbecue, you know? So that is when these ribs come into play.
I first thought of the idea after looking back at these peanut butter burgers I made from my favorite restaurant back In Rocky River, Ohio, Bearden’s. Peanut butter and meat go really well together, so why not try it on some ribs? I was pretty excited about the idea and it has been developing and changing slightly over the last couple weeks. I finally found some ribs that looked good and I went for it….and added some Thai flavors because it just seemed right.
It was. Really, really right.
I know ribs may seem a little intimidating, but I think the secret is cooking them long and slow and then grilling them before eating. And lots of sauce. We love sauce over here.
No but really, ribs are pretty simple. They take a while, but they are simple. Just marinate, bake and grill. The BBQ sauce only requires one bowl and while the slaw does have a lot of ingredients you really just have to toss them all together. No big deal.
AND everything can be prepped in advance making them perfect for summer entertaining. You can even cook the ribs fully through and then just grill them before you are ready to eat, making things a little less hectic come dinner time.
Oh and did I mention that they are extra sticky? Because they are, and wow, it is so good. It’s all in the sauce.
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Better grab some napkins…things are gonna get messy.
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Aw thank you so so much! I appreciate your comment! xT
I just prepped this recipe for tomorrow and I did not know that you should wear gloves when cutting the jalapeño pepper, so now I am sitting here with my hands on fire! Make sure you wear gloves when cutting up jalapeño peppers maybe just skip them all together I’m scared now to eat the coleslaw. Is the coleslaw very spicy? Well I be able to eat this tomorrow if this is how my hands are reacting just from touching them.
Hi Darcy,
So sorry to hear about your hands, I’ve never had this happen. The coleslaw has a little kick from the jalapeños. Please let me know if I can help in any other way! xx
Sooooooon delicious! What a great recipe! Made it for Father’s Day and it was a hit! I cooked it at 275 F for 6.5 hours. My first time making ribs and it certainly not the last.
Hey Alejandra,
Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan
Hey Tieghan! Am I safe to use beef back ribs for this recipe?? Can’t wait to try this!
Reminds me of Killer Burger (Portland, OR) Peanut Butter Pickle Bacon (the “PBPB”!)
Hey Chris,
Totally, that should work well for you! I hope the recipe turns out amazing, let me know if you give it a try! xTieghan
These ribs were insanely delicious! OMG! This recipe is a keeper! ?
Hey Louise,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
These were amazing!!
Hey Gale,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Rave reviews from this crew! I had to postpone the cooking so the ribs marinated for an extra night, then for various reasons couldn’t use the bbq so I simply turned on the broiler at the end of cooking in the oven to finish them off. Very rich and complex flavour profile, I would definitely want to serve them with something more bland next, like plain rice. Definitely a winner!
Thank you so much Kim!!
Without a doubt a must try for my 2015 barbeque season!
The slaw sounds great and I’m always looking for new ways to prepare ribs.
Thanks for the share!
These sound and look amazing!!! I’d love to try to make them one night during the week, but I’m curious… how could this be transformed to a slow cooker recipe? I’d love to hear your suggestion!
Hey Jackie! These would be great in the slow cooker. I would just skip the time in the oven and then add the to the slow cooker instead. Cook for about 7-8 hours on low (depending on how many pounds of ribs). You can probably even skip marinating them overnight since you will be cooking them all day. Let me know if you have any other questions, hope you love these!
Thanks! I ended up browning the ribs, then throwing them in the marinade over night, and finally they hit the slow cooker for 7 hours. I put half the BBQ sauce in the slow cooker with the ribs and marinade. When I took them out they were fall off the bone and super saucy, but they didn’t have that black sticky look like your photos. so, I added some more BBQ sauce and threw them under the broiler for a few minutes in the oven and it helped. Either way, everyone LOVED these crazy tender, fall off the bone ribs! Thank you for such a great recipe! We’ll have it again… soon!
I did them , there awesome!! my new favorite ribs!
So happy you loved these. Thanks!
I’m loving that stickkkky delicious BBQ sauce and peanuts??? I think they’ll go GREAT with these! OMG! I’m salivating! Gosh! Need to make these STAT!
Thank you so much, Samina!
Killer ribs, I love the peanut sauce and that slaw!