Ingredients Jump to Instructions ↓

  1. 4 pounds pork baby back ribs, cut into serving-size pieces

  2. 1/2 cup finely chopped onion

  3. 2 garlic cloves, minced

  4. 1 tablespoon cornstarch

  5. 1/2 cup maple syrup plus

  6. 1 tablespoon maple syrup

  7. 1/2 cup water

  8. 1/4 cup reduced-sodium soy sauce

  9. 1/4 cup light molasses

  10. 3 tablespoons cider vinegar

  11. 1 teaspoon minced fresh gingerroot

  12. 1 teaspoon crushed red pepper flakes

  13. 1/4 cup creamy peanut butter

Instructions Jump to Ingredients ↑

  1. Prepare grill for indirect medium-low heat. Grill ribs, covered, over indirect medium-low heat for 1 hour, turning occasionally. In a saucepan coated with cooking spray, saute onion and garlic over medium heat until tender. In a bowl, combine the cornstarch, syrup, water, soy sauce, molasses, vinegar, ginger and red pepper flakes until blended. Stir into onion mixture. Bring to a boil; cook for 2-3 minutes or until thickened. Add peanut butter; cook for 2 minutes or until peanut butter is melted, stirring constantly. Set aside. Add 10 briquettes to coals. Grill 20-30 minutes longer or until meat is tender, basting ribs with sauce several times. Yield: 6 servings. TEST KITCHEN TIP You can make the sauce the day before you need it; store in the refrigerator.


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