When you think of grilling in the spring and summertime, it’s hard not to think of fall-off-the-bone, fresh-off-the-grill ribs. That’s why we created this recipe—an ode to grilling and the flavors of Virginia. You’ve got delicious maple syrup and salty, yummy peanuts giving these ribs a taste of sweetness, with a savory dry rub and some liquid smoke lending a salty, hickory kick to balance out the sweet. There’s some great texture too to round it all out, making this the perfect dish to help you kick off the grilling season!
Makes 1 Rack
- 1 rack pork baby back ribs
- 1-2 tablespoons peanuts, pulsed in food processor until fairly fine
- 1 tablespoon peanut butter
- 1 1/2 tablespoons butter, melted
- 3 tablespoons maple syrup
- 1 1/2 tablespoons bourbon
- 2 tablespoons Hungry Fan Barbecue Spice Blend
- 1/2 tablespoon liquid smoke
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cardamom
- Preheat oven to 300 degrees F.
- Whisk together all sauce ingredients until sauce is smooth and lump-free. Brush sauce on both sides of rack of ribs, just enough to cover but not too much that it’s excessively thick. (If it’s too thick, it won’t stick well and could fall off later on the grill).
- Cook ribs for 3 hours on middle rack. If top starts to brown too much, cover with foil (try to create a foil tent so that the sauce doesn’t all come off on the foil) and continue cooking.
- Remove ribs from oven but do not turn off the oven. Let the ribs cool for about 5 minutes and then sprinkle the top of ribs with the dry rub. Gently pat the dry rub down onto the ribs so it forms kind of a bark and is fairly evenly dispersed across the surface of the top of the ribs. The sprinkle with the peanut bits.
- Return ribs to oven and cook for another 20-25 minutes.
- Finish cooking the ribs on the grill (about 5-8 minutes per side over a medium flame/heat).
- Serve with your favorite BBQ sides!