Brine: Combine the water, vinegar, sugar, salt, smoked paprika, garlic and peppercorns in a large saucepan; bring to a boil. Cook for 5 minutes or until the sugar and salt are dissolved. Remove from heat and cool completely. Place the ribs in a re-sealable plastic bag and fill with the brine; seal the bag closed. Refrigerate, turning occasionally, for 4 hours or overnight. Remove ribs from the brine; discard brine.
2
Rub: Stir the brown sugar with the smoked paprika, sugar, salt, garlic powder, pepper, mustard, cumin, ginger and cinnamon. Rub all over both racks of ribs. Let stand for 30 minutes.
3
Peach glaze: Whisk the jam with the lime juice, garlic, ginger and mustard.
4
Preheat the oven to 325° Arrange the ribs on a baking sheet fitted with a rack; cover with foil. Bake for 1 hour 30 minutes; remove foil. Bake, basting with the peach glaze every 30 minutes, for 1 hour 30 minutes or until bones move easily within the meat. Cut into 3-bone portions and arrange on a serving platter. Sprinkle green onion over the ribs.
Tips
The peach glaze can be made up to 5 days in advance. Double the spice mixture and save half to use with poultry or other cuts of pork.
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