Sweet and savoury are at their finest in this recipe. Tender, fall off the bone baby back ribs coated in sweet jam and butter and topped with peanuts will get you drooling in no time.

Servings 2 people
Author jacksmeatshack


  • 1 x rack of baby back ribs
  • 2 tbsp french mustard as a binder
  • Multi purpose seasoning such as Jack's Meat Dust enough to cover the rack
  • 1 tbsp strawberry jam
  • 2 tbsp butter


  1. Preheat the grill to 135C.
  2. Remove the membrane from the back of the ribs.
  3. Brush the ribs with French mustard with an even coat all over.
  4. Evenly coat the mustard covered ribs with your multi purpose seasoning.
  5. Place on the grill on indirect heat and allow to cook until the bones begin to protrude at the ends and there is some flexibility in the ribs when you lift them.
  6. Lay out enough tin foil which will easily rap around your rack of ribs and add two large tablespoons of butter and 1 tbsp of jam then add the ribs bone side up. If you are doing 2 racks you can repeat this process stacking the ribs on top of each other.
  7. Wrap the foil around the ribs tightly.
  8. Place back on indirect heat for about another hour until nice and tender.
  9. Remove the ribs from the wrap and place back on to the grill on indirect heat using the retained juice in the foil as a marinade by brushing thickly onto the meat as a glaze.
  10. grill for approximately 15 minutes before slicing into individually ribs and enjoying with your favourite sides.

Recipe Video

Our meat for this recipe is from the Village Butchers who deliver outstanding quality to your door right across the UK.  You can visit the Village Butchers here.