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And heavy on the BBQ Sauce.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

Because what are ribs without tons of sauce? Not messy enough, that’s what.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

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.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

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.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

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.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

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.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

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.

Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

Extra Sticky Thai BBQ Ribs w/Peanut BBQ Sauce + Sweet Thai Ginger Slaw.

Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings: 8 Servings
Calories Per Serving: 1063 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Ribs

Peanut BBQ Sauce

Sweet Thai Ginger Slaw

Instructions

Ribs

  • If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
  • Place the ribs in a large baking dish or roasting pan.
  • In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
  • The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
  • When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).

Peanut BBQ Sauce

  • In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is to thick add water to your liking.

Thai Peanut Slaw

  • Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut. The slaw can be made the night before.
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Extra Sticky Thai BBQ Ribs w-Peanut BBQ Sauce + Sweet Thai Ginger Slaw | halfbakedharvest.com

Better grab some napkins…things are gonna get messy.

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Comments

  1. 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.

    1. 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

  2. 5 stars
    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.

    1. Hey Alejandra,
      Thanks so much for trying this recipe, I love to hear that it was enjoyed! Have a great week! xTieghan

  3. 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”!)

    1. 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

    1. Hey Louise,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  4. 5 stars
    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!

  5. 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!

  6. 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!

    1. 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!

      1. 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!

  7. 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!