Peanut Butter & Jam Pork Ribs
Here’s a recipe from Jack’s Meat Shack using some of rare breed pork ribs. Not the usual low and slow method for cooking ribs but hot and fast.
Jack says, “This recipe started as an experiment, initially being quite dubious of the end result of pork ribs cooked as a high heat but let me tell you… I think I am converted. If anything I got a better smoke ring out of these bad boys than any of my previous porky triumphs and all ready in AN HOUR! And less we forget the sweet taste of peanut butter and jam to compliment the porky taste. Absolutely divine”.
What have you got to loose peeps, give it a go!
Preheat the grill to 140C.
Do not remove the membrane of the pork. As we are going hot and fast this will protect the meat. Spray the ribs with spray oil and season all over with salt and pepper. Place the ribs membrane side down on the grill.
Close the lid and check and flip the ribs about every ten minutes.
At an hour in check the internal temperature, the meat should be tender and in the high 90C.
Take the ribs off the grill and rest whilst preparing the sauce. Put the peanut butter, jam, vinegar, water and hot sauce in a cast iron skillet and heat over the grill until it combines and starts to bubble.
Cut the ribs into single portions, place them into a large mixing bowl and top the sauce over the top. Give the ribs a good mix to ensure the sauce is evenly distributed.
- 2 racks pork ribs
- 250 g peanut butter
- 250 g blackberry jam
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 2 tbsp siracha or hot sauce of choice
Jack uses a Kamado Joe oven in this recipe, but it works just as well in a conventional oven.