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


  • 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. Crushed Aleppo Chiles
  • 2 Tbsp. rice vinegar
  • For garnish:

  • 1 Tbsp. Toasted Sesame Seeds
  • 2 to 4 Tbsp. peanuts, chopped
  • 2 to 4 scallions, sliced


For the brine and ribs: Add all ingredients for 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 ribs in a re-sealable 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 oven and discard foil. Baste with the prepared BBQ sauce (see below) and return 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.


2 racks of ribs

Thanks To

Janet Johnston, Savory Spice founder



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