Peanut Butter Ribs By Ping Coombes
Lee Kum Kee

Peanut Butter Ribs By Ping Coombes

Serves 2
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Peanut Butter Ribs By Ping Coombes


“I love peanut butter and one of my to-go dishes is a peanut butter pitta. I was thinking of ways to incorporate peanut butter into one of my favourite things to eat, ribs. Ribs are always featured in Chinese takeaways but they are usually a disappointment, so with the help of Lee Kum Kee sauces, I created a peanut butter ribs recipe, smothered in rich sticky sauce and sprinkled with chopped peanuts and spring onions.” – Ping Coombes


700g baby pork ribs
1 L water
30ml  rice or distilled vinegar
2 tsp  salt


1 tbsp Lee Kum Kee Chilli Garlic Sauce (optional, for added spiciness)
4 Tbsp smooth peanut butter
1 Tbsp  orange juice
2 tsp  brown sugar
½  lemon, juiced
50ml  water


30g salted peanuts, chopped
spring onions, finely sliced
1 small handful of coriander leaves, chopped


1 Place ribs in a saucepan, top with water, vinegar and salt. Bring to boil, then simmer for 30 minutes on a medium to low heat. Remove the ribs on a plate to cool down.
2 Once cooled, place the ribs in a ziplock or freezer bag, or a container with lid. Pour over the marinade. For best results, keep the marinated ribs in the fridge overnight.
3 To cook the ribs, preheat the oven to 160°C /140°C fan. Place ribs in a roasting pan. Keep the marinade.
4 Roast the ribs in the oven for 45 minutes to 1 hour, basting with the marinade every 10 minutes.
5 Heat the remaining marinade in a small saucepan until just bubbling, remove the ribs when done and pour over the marinade to coat the ribs and garnish. Serve.
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