Step 1

Place the ribs on a foil-lined sheet tray (you may want to cut the ribs into smaller sections to work with more easily). Rub the Chinese 5 spice liberally over the top and bottom of the spareribs.  Cover the ribs with foil and refrigerate overnight.  Also, prepare the Asian BBQ sauce and Slaw dressing the night before to allow all the flavors to meld.

Step 2

Make the BBQ Sauce:

Step 3

In a small saucepan, on a medium heat, combine the tomato paste, soy sauce, brown sugar, rice vinegar, water, molasses, oyster sauce, garlic & onion powder, cornstarch, and water.  Stir well and bring to a simmer.  Reduce heat and simmer an additional 10-15 minutes. Stir frequently so the bottom of the sauce doesn’t burn.  Remove from heat, allow to cool, and refrigerate overnight.

Step 4

Make the Asian Slaw Dressing:

Step 5

In a medium-sized mixing bowl, combine the mayonnaise, lime juice, soy sauce, brown sugar, fish sauce, sriracha, powdered ginger, and sesame oil.  Whisk ingredients until thoroughly blended, cover, and refrigerate overnight.

Step 6

Braise the ribs:

Step 7

Once the ribs have seasoned overnight, place the ribs in a large Dutch oven (with a tight-fitting lid) and add cold water until the water just covers the top of the ribs.  Cover and braise in a preheated oven at 350F degrees for 2 hours.

Step 8

Once the ribs have been braised for 2 hours, remove them from the braising liquid and place on a foil lined sheet tray.  Generously brush the ribs with the BBQ sauce.  Place the ribs on the top rack of your oven and broil until the BBQ sauce begins to bubble and caramelize, slightly.  Remove from the broiler and allow to rest.

Step 9

Toss the cabbage slaw with the desired amount of dressing.  Serve the Asian slaw with the Spare Ribs and ENJOY!!