The combination of brining, slow cooking, and constant basting yields a delicious sweet and spicy crust on these tender and addictive ribs.



Ingredients

  • For the brine and 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 (3 lb.) racks pork ribs, St. Louis-style
  • For the BBQ 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
  • For garnish:

  • 1 Tbsp. toasted white sesame seeds
  • 2 to 4 Tbsp. peanuts, chopped
  • 2 to 4 scallions, sliced

Directions

For the brine and ribs: Add all of the ingredients for the brine, except for the ribs, to a large saucepan. Bring to a boil over medium heat and stir just until sugar and salt dissolve. Remove brine from heat and let it cool. Place the ribs in a resealable plastic bag and pour in the cooled brine. Seal and refrigerate at least 6 hours or up to 12 hours. Preheat oven to 275 degrees. Remove ribs from brine and arrange on a rack in a sheet pan and cover with foil. Roast, covered, for 1 hour. Remove ribs from the oven and discard the foil. Baste with the prepared BBQ sauce (see below) and ribs to the oven. Baste again every half hour until the ribs are tender and easily pull apart, about 2 more hours.

For the BBQ sauce: While ribs cook for the first hour, whisk together all of the sauce ingredients and set aside until ready to baste.

Serving Suggestions

Transfer the ribs to a serving platter and serve garnished with sesame seeds, peanuts and scallions.

Yields

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
Sesame Seeds, White, Hulled, Toasted 1 oz bag $1.55
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“I wanted a dry rub, which I've never used before, and was directed to the BBQ section and chose the Pearl St. Plank Rub. My ribs were the best anyone that night had ever tasted. I really, really appreciate the cooking advice and recipes, as well as the high quality spices. Many thanks!”
-Jessie B. of Aurora, CO

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