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Ingredients
- GLAZE:
- 2 racks pork spareribs 4 lbs. each trimmed of excess fat 1/2 cup Chinese five spice powder
- Sea salt
- Feshly ground black pepper
- 1 cup soy sauce
- 1 cup grapefruit juice
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 3 tablespoons rice vinegar
- 1/4 cup brown sugar
- 1 fresh red chili
- 2 garlic cloves smashed
- 2 ” piece fresh ginger whacked open with flat side of knife
Preparation
Step 1
GLAZE:
In a pot combine soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic and ginger over medium heat. Bring to a slow simmer and cook, stirring until thickened about 20 minutes.
Preheat oven to 300 degrees. Rub ribs all over with five spice powder, season generously with salt and pepper. Arrange ribs in single layer in roasting pan and slow roast for 2-1/2 hours. In last 30 minutes of cooking, baste ribs with glaze. When they are done, pork will puss away from bone. Just before serving, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5-8 minutes to make the ribs a nice crusty brown.