Ingredients
4 pounds pork baby back ribs, cut into serving-size pieces1/2 cup finely chopped onion2 garlic cloves, minced1 tablespoon cornstarch1/2 cup maple syrup plus 1 tablespoon maple syrup1/2 cup water1/4 cup reduced-sodium soy sauce1/4 cup light molasses3 tablespoons cider vinegar1 teaspoon minced fresh gingerroot1 teaspoon crushed red pepper flakes1/4 cup creamy peanut butter
Preparation
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.
