Roasted Teriyaki Spareribs

Step 1

Position a rack in the center of the oven. Heat the oven to 325°F. Line a rimmed baking sheet with aluminum foil, and place a cooking rack on top of the foil. In a small bowl, mix the brown sugar, 1 Tbs. salt, the sesame oil, and 5-spice powder, and rub over the ribs. Arrange the ribs meaty side up on the rack. Roast until the ribs brown and become tender, about 2 hours.

Step 2

Put the ginger and garlic in a mini chopper or food processor and process until minced. In a small (2-quart) saucepan, combine the canola oil, garlic, and ginger, and cook over medium heat, stirring occasionally, until the mixture becomes very fragrant and the garlic and ginger start to brown lightly, about 2-1/2 minutes. Add the honey, soy sauce, vinegar, sesame oil, sesame seeds, and chili sauce, and bring to a simmer. Whisk the cornstarch with 2 Tbs. water and stir into the honey mixture. Cook the sauce, stirring, until it thickens, about 1 minute. Remove from the heat. Divide the glaze between two bowls, and set one bowl aside. Raise the oven temperature to 425°F. Brush the ribs with one bowl of the glaze and continue to roast, brushing every couple minutes, until the glaze browns and caramelizes, about 10 minutes total. Remove from the oven and let cool for a couple minutes, then transfer the ribs to a cutting board and cut the racks in half (meaty side down so they’re easier to slice). Serve with the remaining glaze for dipping.