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Peanut and Peppercorn Pork Back Ribs

Photo: Oxmoor House


Hands-on time 15 mins
Total time 1 hr, 50 mins
Yield Serves 8 (serving size: 1 rib)
These ribs are simple but gorgeous. Otherwise ordinary sweet heat is rendered more interesting by layering on fresh, bulby green onions and cracked, nearly charred peanuts. We've balanced notes of sweetness, heat, and saltiness and kept the portion size modest. The ribs are first steamed in a foil packet. Seal the packet tightly to benefit from some of the gentle steam pressure that forms in the packet. The broiler does the work of browning and caramelizing. Monitor closely.


  • 8 bones bone-in pork country ribs (about 2 1/2 pounds)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons turbinado sugar
  • 1 tablespoon freshly ground black pepper
  • 2 Fresno or red jalapeño chiles, sliced
  • 2 tablespoons finely chopped peanuts
  • 1/4 cup thinly sliced green onions
  • 4 Key limes, cut "seviche-style"

Nutrition Information

  • calories 231
  • fat 9.2 g
  • satfat 3 g
  • monofat 4.1 g
  • polyfat 1.3 g
  • protein 30 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 105 mg
  • iron 2 mg
  • sodium 245 mg
  • calcium 39 mg

How to Make It

  1. Preheat your oven to 325°.

  2. Rub the ribs evenly with salt. Wrap in foil and bake for 1 hour and 20 minutes.

  3. Meanwhile, combine the sugar, the black pepper, and the chiles in a mortar and pestle, and grind into a paste.

  4. Remove the ribs from the oven and switch the setting to broil on high.

  5. Coat the top side of the ribs with the chile paste. Evenly.

  6. Return the ribs to the oven and broil until the sugar starts to create a lacquer, about 5 minutes.

  7. Pull the oven rack out far enough so you can then scatter the peanuts in an even layer on the ribs. Use the back of a spoon to help secure the nuts into the sticky sugar lacquer.

  8. Broil for 1 1/2 minutes, allowing the peanuts to toast in some places, nearly char in others.

  9. Remove from the oven and let the ribs rest until reasonable to touch.

  10. Garnish with plenty of green onions, fresh lime, and any cooking juices from the pan.

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