Brine:

• 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

Sauce:

• 1/4 cup ketchup
• 3 tbsp soy sauce
• 3 tbsp Hot & Spicy Peanut Butter
• 2 tbsp rice vinegar
• 2 tbsp honey
• 1 tbsp  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.