Yes, you heard me right. Not only did I say hot and fast, not the usual low and slow method for cooking ribs but you also heard me say PEANUT BUTTER AND JELLY... or jam to us limeys here in the UK.

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!

Course Main Course
Cuisine American
Keyword jam, jelly, peanut butter, pork ribs
Prep Time 10 minutes
Cook Time 1 hour
Author jacksmeatshack


  • 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


  1. Preheat the grill to 140C.

  2. 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.

  3. Close the lid and check and flip the ribs about every ten minutes.

  4. At an hour in check the internal temperature, the meat should be tender and in the high 90C.

  5. 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.

  6. 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.