Ingredients
Spiced ribs:
2 (4-pound) racks of pork spareribs, trimmed by excess fat
1/2 cup Chinese Five-Spice Powder
Sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low sodium soy sauce
1 cup of grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons of rice
1/4 cup of brown sugar
1 fresh red chilli, chopped
2 cloves of garlic, smashed
2-inch piece of fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnishing
Chopped fresh coriander and green onion, for garnish
Directions
Preheat oven to 300 degrees.
Rub the ribs completely with the five-spice powder; Season with salt and pepper. Put the ribs in a single layer in a frying pan and slow-fry until they are almost tender, about 2 hours.
Meanwhile, make the glaze In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a pot. Bring the sauce to a cook at medium heat. Cook until the sauce is reduced and thickened then remove from the heat. Pour the sauce and reserve.
When the ribs are about 30 minutes away, beat them with the teriyaki sauce. Boil until the meat easily pulls out of the bone (about 1/2-inch bones will show).
Just before serving, preheat the broiler chicken. Bast the ribs back with the teriyaki sauce and tanned them under the broiler for 5 to 8 minutes. (Keep an eye on these guys – ribs go from perfectly crisp to perfectly burn in seconds.) Separate the ribs with a cutter or sharp knife, stack them on a plate and pour the remaining sauce. Sprinkle with sesame seeds, chopped coriander and green onion before serving.