Ingredients
For The Ribs:
- 1 rack pork loin back ribs membrane removed
- 4 teaspoons Chinese 5-spice
- Salt
- Pepper
For The Sauce:
- 1/2 cup honey
- 1/4 cup + 2 tablespoons chicken broth
- 1 teaspoon white vinegar
- 1 tablespoon + 2 teaspoons coconut aminos or soy sauce
- 1/2 teaspoon sesame oil
- 2 teaspoon ginger diced
- 1 tablespoon garlic minced
- Cilantro for garnish
- Diced green onion for garnish
Instructions
- Place the rack of ribs on a large piece of tinfoil and rub with the Chinese 5-spice (about 2 teaspoons per side) and salt and pepper. Wrap tightly in the foil and refrigerate overnight.
- The next day, preheat your oven to 250°F and line a roasting pan with tinfoil. Place a large cooling rack in the center.
- Place the ribs, bone side up, into the roasting pan and cover the pan tightly with tinfoil. Roast until the ribs are tender and fall off the bone, about 3 hours.
- While the ribs cook, combine all of the sauce ingredients in a large saucepan and bring to a boil on high heat. Then boil the sauce, stirring constantly, until it just begins to reduce, about 5 minutes. Remove from the heat, cover, and let cool to room temperature.
- Once the ribs are cooked, remove them from the oven and preheat your broiler for 5 minutes. Once the broiler is heated, flip the ribs over so that the meaty side is up, and brush generously with half of the cooled glaze.
- Place the ribs under the broiler and cook until a nice crust forms, about 5-6 minutes.
- Remove the ribs from the oven and brush with the remaining glaze. Cover the pan with tinfoil, and let the ribs rest for 10 minutes.
- Serve.