Peanut Butter in BBQ Sauce for Ribs?

Has anyone tried a dollop or two of peanut butter in their barbecue sauce for pork ribs recipes?
If so, did the end result taste too much like satay of some sort?
I was fiddling around and did it for a batch of ribs tomorrow, though I'm unsure if it will overshadow my original tomato-based mixture in the finished product.
Any thoughts?

This could be an inspired combination -- though I'm not sure what you used for your base sauce. If you used a regular semi-sweet, tomato (catsup) variety, then it seems like it might be kind of an interesting experiment -- you might even pump the heat in the sauce a little. I'll be interested in hearing how it turned out...

Just in case, you may want to serve the sauce on the side. In fact, I always serve the sauce on the side or I serve none at all - let the flavors of the pork and the smoke speak for themselves.

Bill/SFNM

Bill/SFNM wrote:Just in case, you may want to serve the sauce on the side. In fact, I always serve the sauce on the side or I serve none at all - let the flavors of the pork and the smoke speak for themselves.

Bill/SFNM

Oh, yes, I'm with you, but people expect sauce (as you know), so I figure might as well have something interesting...OR, here's an idea: have some really crappy sauce available, tell your guests that it's really sucky, and then they'll eat the meat sans sauce, find they love it, and never again let sauce come between their tastebuds and smoked meat.

David "Go Commando" Hammond

I agree with both of you--I have every time I've smoked my ribs gone sans-sauce, but one of my friends suggested trying a sauce this time, so I made a tomato and onion base with a lot of cayenne and chipotle spice, and then kept futzing with it.
It's tough for me to put sauce on ribs, but we'll see how it turns out.
Will let you know, after a hopeful France win.

David Hammond wrote:Oh, yes, I'm with you, but people expect sauce (as you know), so I figure might as well have something interesting...OR, here's an idea: have some really crappy sauce available, tell your guests that it's really sucky, and then they'll eat the meat sans sauce, find they love it, and never again let sauce come between their tastebuds and smoked meat.

David "Go Commando" Hammond

This does work!

Last weekend I made ribs, and pulled out a bottle of sauce I had in the fridge (from a well respected local purveyor of sauce). I said that while I thought the ribs didn't need sauce I put it out, because, after all... and a guest said "people expect sauce." I then pointed out how it had liquid smoke on the ingredient list, and said I had looked at the list on all the sauces at the local grocery, and all of them had liquid smoke. And no one ended eating the sauce

Well, after a sad loss to Italy, prefaced by a superbly bad-assed headbutt, I can report on the rib sauce.
While not exactly a revelation, it did prove a hit, though my food processor did not exactly cut down on the chunkiness from the chopped tomatoes and onions. At the last half hour, I added a little tomato paste, and a healthy amount of cider vinegar to it, so it had that reliable tang that I love in my NC-style barbecue.
The peanut component cooked out to leave behind a soft landing from the peaks of the vinegar punch, though too some of my chipotle spice cooked out, and the result was less spicy than I had wanted.
My ingredients: tomatoes, garlic, yellow texas onion, tomato paste (a very small amount), cider vinegar, dijon, honey, worcestershire, new mexican chile powder and some canned chipotle in adobo, as well as the dollop of peanut butter.
A small point: As I prefer my ribs unsauced, I find it even harder to accommodate my guests who do not, as I find the sauce or glaze does not adequately carmelize at my smoker temps (250 at the 2.5 hour mark), even when I blow open the vents for another half hour or so.
Does anyone here experience this (this should probably be on the wiviott site, but a thread hath been started)? Does anyone throw them on a hot gas grill or under the broiler for five minutes to achieve a good crust?
Anyways, have a good day of chow,
parker

ParkerS wrote:Does anyone throw them on a hot gas grill or under the broiler for five minutes to achieve a good crust?
parker

Parker,

I do, sort of. If I don't have enough time for a full smoking session (3-5 hours @ 275F-300F for spares) before the meal, I will smoke them the day before and gently reheat over coals in the grill right before serving.

Bill/SFNM