• For the ribs:

  • 1 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 quarts water
  • 1/4 cup salt
  • 1/4 cup sugar
  • 2 Tbsp. Chinese Five Spice
  • 2 x 3-pound racks pork ribs, St. Louis-style
  • For the sauce:

  • 2 Tbsp. creamy peanut butter
  • 3 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1/4 cup ketchup
  • 1 Tbsp. Chinese Five Spice
  • 1 Tbsp. Aleppo crushed red pepper
  • 2 Tbsp. rice vinegar


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.


2 racks of ribs

Thanks To

Janet Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Chinese Five Spice (Salt-Free) 1 oz bag $3.55
Chile, Aleppo, Crushed 1 oz bag $2.75



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