"I just wanted to say that I love your spices. I recently ordered and I recieved a free sample of your Barnegat Bay Butcher's Rub. After using this for my chicken, I had to go and order some. It made my chicken mouthwatering! Thank you again, it will be a staple in my spice cupboard."
Add all of the ingredients for the brine, except for the ribs, to a large sauce pot and bring to a boil, over medium heat, just to dissolve the sugar and the salt. Remove the brine from the heat and cool. Put the ribs into a resealable plastic bag and pour in the cooled brine. Refrigerate for at least 6 hours and up to 12 hours. Preheat the oven to 275 degrees F. Remove the ribs from the brine, arrange on a rack in a sheet pan and cover with foil. Roast, covered, for 1 hour. Meanwhile, make the peanut sauce: In a medium bowl, whisk together all of the ingredients and set aside. Remove the ribs from the oven and discard the foil. Baste with the peanut sauce, and return the ribs to the oven. Baste every half hour until the ribs are tender and easily pull apart, about 2 more hours. Transfer the ribs to a serving platter and serve.