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Molasses-Peanut Butter Glazed Ribs

Molasses-Peanut Butter Glazed Ribs
Nothing says summer better than these ribs sizzling on the grill. Serve them with fresh corn on the cob, and neighbors will flock to this delightful backyard barbecue fiesta.. —Diane Werner
6 ServingsPrep: 10 min. Grill: 1 hour 20 min.

Ingredients

  • 4 pounds pork baby back ribs, cut into serving-size pieces
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1/2 cup maple syrup plus 1 tablespoon maple syrup
  • 1/2 cup water
  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup light molasses
  • 3 tablespoons cider vinegar
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup creamy peanut butter

Directions

  • 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
© Taste of Home 2013

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Molasses-Peanut Butter Glazed Ribs (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1/2 pound) equals 711 calories, 47 g fat (16 g saturated fat), 163 mg cholesterol, 602 mg sodium, 36 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013