For brine:
8 cups (1.9 L) water 
1 cup (240 mL) rice vinegar 
1/4 cup (60 mL) soy sauce 
1/4 cup (50g) granulated sugar 
1/4 cup (75g) salt 
12g five-spice powder 
2 racks pork back ribs, about 1kg each

For sauce:
1/4 cup (68g) ketchup 
15 mL soy sauce 
16g SKIPPY® Creamy Peanut Butter 
10 mL rice vinegar 
10 mL honey 
5g Chinese hot sauce 

For garnish:
Thinly sliced green onions
Crushed unsalted peanuts

1. Brine: Combine water, vinegar, soy sauce, sugar, salt and five-spice powder in a large saucepan. Bring to a boil and cook for 5 minutes or until sugar and salt are dissolved. Remove from heat and cool completely.
2. Place ribs in a resealable plastic bag and fill with brine. Refrigerate, turning occasionally for 6 to 24 hours. Remove ribs from brine; discard excess brine.
3. Combine ketchup, soy sauce, peanut butter, rice vinegar, honey and hot sauce in a small saucepan. Heat slowly and stir frequently, about 5 minutes until sauce is smooth.
4. Preheat oven to 325°F (165°C). Arrange ribs on a baking sheet fitted with a cooking rack; cover with foil. Bake for 1 hour; remove foil. Bake, basting with the peanut sauce every 30 minutes, for 2 hours or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle with green onions and peanuts.

This recipe is recommended for 6 servings.