Peanut Butter and Jelly Country Ribs


Main Dish
Peanut Butter and Jelly Country Ribs

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    Turn your childhood PB & J sandwich into spicy grilled country pork ribs. Use Hy-Vee crunchy peanut butter and strawberry jelly paired with hot chili paste... yum!

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    Servings and Ingredients

    Serves 4
    1 tbsp. Jane's Krazy original mixed-up salt, plus additional for seasoning, if desired
    4 lbs. Hy-Vee Midwest Pork value pack pork loin country style ribs
    1 tsp. Chinese five spice
    ¾ c. Hy-Vee strawberry jelly
    ¼ c. Hy-Vee crunchy peanut butter
    ¼ c. Hy-Vee apple cider flavored vinegar
    2 tbsp. hot chili paste, such as sambal oelek

    Things To Grab

    • Large stockpot
    • Paper towels
    • Large resealable plastic bag
    • Shallow dish
    • Charcoal or gas grill
    • Silicone pastry brush


    1. Fill a large stockpot half full with water; bring to boil. Stir in 1 tablespoon mixed-up salt; add ribs. Simmer, covered, for 40 to 45 minutes or until ribs are fork tender. Remove ribs from water; pat dry with paper towels. Sprinkle with Chinese five spice and, if desired, additional mixed-up salt. Place ribs in a large resealable plastic bag; set in a shallow dish.

    2. For marinade, whisk together jelly, peanut butter, and vinegar in a small bowl; set aside 1/4 cup marinade. Pour remaining marinade over ribs in bag; seal. Turn bag to evenly coat ribs. Let stand at room temperature 15 minutes, turning bag occasionally. 

    3. Meanwhile, preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).

    4. Remove ribs from bag; discard marinade in bag. Grill 10 to 12 minutes or until ribs reach 145 degrees and begin to crisp around edges. Brush with reserved marinade before serving.

    Nutrition facts


    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 23g
    • Cholesterol: 200mg
    • Sodium: 1050mg
    • Total Carbohydrates: 44g
    • Protein: 59g

    Daily Values

    Iron 15%
    Calcium 6%
    Vitamin D 6%
    Potassium 20%

    Recipe Source:

    Hy-Vee Test Kitchen