Sticky Asian Pork Ribs

Step 1

Preheat the oven to 275 degrees. Using a sharp paring knife, remove the silver skin or membrane (located on the back of the ribs). The knife should help loosen it and then you should be able to pull it off with your fingers. Cut into 3-4 portions. Pat the ribs dry with a paper towel. Combine the brown sugar, paprika, salt, granulated garlic, onion, Chinese five spice, ginger, and white pepper in a small bowl. Coat all sides of the ribs in the rub in a large bowl.

Step 2

Wrap each portion tightly in aluminum foil and place on a large baking sheet. For baby back, bake for 2-2.5 hours. For st louis, bake 2.5-3 hours.

Step 3

Once the ribs have almost finished baking, make the glaze. In a small saucepan, heat the sesame oil over medium low heat. Add the garlic and ginger. Sauté for about 2 minutes or until fragrant. Add the brown sugar, honey, soy sauce, vinegar, and red pepper.

Step 4

Bring the mixture to a boil over medium heat, stirring continuously. Reduce for about 5-7 minutes or until thickened. The glaze will thicken as it cools. If it has not thickened enough after cooling, bring it back to a boil and reduce more.

Step 5

Unwrap the ribs so the tops are exposed. Brush the ribs liberally with the glaze.

Step 6

Broil on high, watching closely, for 2-3 minutes, or until lightly charred. Slice into individual ribs and serve with more sauce.