Ingredients

4 lbs pork ribs

Cooking brine:

Enough water to cover ribs in a big pot

4 cloves garlic, minced

1-2 onions, sliced or chopped

2 bay leaves

1 tsp red pepper flakes

1 Tbs grilling spice (or 5-spice powder)

2-3 Tbs salt

Sauce marinade:

1 cup brown sugar

3/4 cup ketchup

1/4 c soy sauce

1/4 c Mr Yoshida’s sauce

1/4 c Worcestershire sauce

1/4 c rum

1/4 c balsamic vinegar

1/8 c yellow mustard

1/8 c lemon juice

1 Tbs grilling spice (or 5-spice)

Preparation

Boil in brine:

  1. Put enough water in big pot to cover ribs, but remove ribs for now.
  2. Add the rest of the brine ingredients, bring to a boil
  3. Add ribs & cover, return to a boil.
  4. Turn down heat to simmer for 1 hour.

Make sauce marinade: 5. In a medium bowl, whisk together all sauce ingredients. Cover & set aside or refrigerate.

Marinate overnight (or at least a couple hours) 6. Remove ribs from brine, drain well, let cool a bit. 7. Cut into 2-rib portions. Place in large ziplock bag. 8. Pour sauce into bag, seal well, marinate overnight. (I double bag them just to be safe.)

Bake em: 9. Preheat oven to 350 degrees F. 10. Line baking pan with foil. 11. Pull ribs out of bag, put into pan, reserving the sauce in a small bowl. Ribs will be wet in pan. 12. Cover pan tightly with more foil, put into oven. 13. Bake for 1 hour. 14. Uncover ribs, turn & baste with some sauce, return to oven for 10 mins, uncovered. 15. Baste & turn ribs twice more, for 30 mins total. 16. Place ribs on platter and ENJOY! If you have any sauce left over, pass it around while eating.