Number of portions: 24
Size of portions: 3 Bones

SunButter BBQ Ribs

BRINE INGREDIENTS

24 cups water
3 cups rice vinegar
3/4 cup soy sauce
3/4 cup sugar, granulated
3/4 cup salt
6 tablespoons Chinese five spice powder
6 (2-lb racks) pork back ribs

SAUCE INGREDIENTS

3/4 cup ketchup
2/3 cup soy sauce
2/3 cup SunButter Creamy
6 tablespoons rice vinegar
6 tablespoons honey
3 tablespoons Sriracha sauces
6 medium green onions, thinly sliced

PREPARATION

In large pot, combine water, vinegar, soy sauce, sugar, salt, and Chinese five spice powder. Bring to a boil and cook for 5 minutes or until sugar and salt are dissolved. Remove from heat and cool completely.

Place ribs in resealable plastic bag and fill with cool brine. Refrigerate, turning occasionally for 6 hours or overnight. Remove ribs from brine; discard excess brine.

Heat oven to 325°F. Whisk ketchup with soy sauce, SunButter, rice vinegar, honey, and Sriracha; divide evenly into 2 containers, one for basting, one for serving as dipping sauce; set aside.

Arrange ribs on a baking sheet fitted with a cooking rack; cover with foil. Bake for 1 hour; remove foil. Continue baking, basting with SunButter sauce every 30 minutes for 2 hours or until bones move easily within the meat.

Cut into 3-bone portions. Sprinkle green onions over each portion and serve with a side of dipping sauce.

SERVING SUGGESTION: Serve with Spicy SunButter Coleslaw on the side.