Recipe: Chinese Spareribs with Teriyaki Glaze

CHINESE SPARERIBS WITH TERIYAKI GLAZE

2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
FOR THE TERIYAKI GLAZE:
1 cup low-sodium 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 Anaheim chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
GARNISHES:
2 tablespoons sesame seeds
Chopped fresh cilantro leaves and green onion


Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; season generously with salt and pepper.

Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.

TO PREPARE THE TERIYAKI GLAZE:
Meanwhile, in a pot, combine the 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.

In the last 30 minutes of cooking:
Baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing.

JUST BEFORE YOU'RE READY TO EAT:
Baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.)

TO SERVE:
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Source: TV Food Network