Prep Time: 20 minutes
Cook Time: 3 hours
Makes: 6 servings
8 cups water
1 cup rice vinegar
1/4 cup soy sauce
1/4 cup granulated sugar
1/4 cup salt
2 tbsp Chinese Five Spice
2 racks pork back ribs, about 2 lb each
1/4 cup ketchup
3 tbsp soy sauce
3 tbsp creamy peanut butter
2 tbsp rice vinegar
2 tbsp honey
1 tbsp Chinese hot sauce, such as Sriracha
Thinly Sliced green onion
Crushed unsalted peanuts
Brine: Combine water, vinegar, soy sauce, sugar, salt and Chinese five spice in a large saucepan. Bring to a boil and cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely.
Place the ribs in a re-sealable plastic bag and fill with the brine. Refrigerate, turning occasionally for 6 hours or overnight. Remove ribs from brine; discard excess brine.
Sauce: Whisk the ketchup with the soy sauce, peanut butter, rice vinegar, honey and hot sauce; set aside.
Preheat the oven to 325°F. Arrange the ribs on a baking sheet fitted with a cooking rack; cover with foil. Bake for 1 hour; remove foil. Bake, basting with the peanut sauce every 30 minutes, for 2 hours or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle green onion and peanuts over the ribs.
Tip: Double the sauce recipe and save half to serve with the cooked ribs for dipping.
Calories per serving: 410, Fat 30g, Cholesterol 118mg, Sodium 351mg, Carbohydrates 8g, Fiber 0g, Sugar 2g, Protein 25g