- 1 cup rice vinegar
- 1/4 cup soy sauce
- 2 quarts water
- 1/4 cup Kosher salt
- 1/4 cup sugar
- 2 tablespoons Chinese five spice
- 2 (3-pound) racks pork ribs, St. Louis style
Peanut BBQ Sauce:
- 2 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoons honey
- 1/4 cup ketchup
- 1 tablespoon Chinese five spice
- 1 teaspoon crushed red pepper
- 2 tablespoons rice vinegar
Preheat oven to 275 degrees F.
Add all of the ingredients for the brine except for the ribs in a large sauce pot and bring to a boil just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Place the ribs into a plastic zip top bag and pour the cooled brine over the top. Refrigerate for at least 6 hours and up to 12.
Remove the ribs from the brine, place on a sheet pan fitted with a rack, and cover with foil. Place in the oven and cook, covered, for 1 hour.
In a medium bowl, whisk together all of the Peanut BBQ Sauce ingredients and set aside.
Remove the ribs from the oven and discard the foil. Baste with the sauce, place the ribs back into the oven and baste every half hour until the ribs are tender and easily pull apart, about 2 more hours.