Sweet, Spicy & Sticky Asian Ribs

This was a dish that Lisa made for New Year's Eve. It was really yummmy!


Ingredients 

• 2 tablespoon sea salt
• 2 tablespoon and 1 cup brown sugar
• 2 teaspoon chinese five spice
• 2 teaspoon and 1 teaspoon black pepper
• 1 teaspoon ground ginger + more for aromatic mixture
• fennel
• garam masala (indian spices)
• 2 tablespoon ketchsup
• 1 tablespoon Worcestershire sauce
• pinch of ground allspice
• 1 cup Frank's RedHot sauce
•  6 tablespoon unsalted butter
• 1½ teaspoon smoked paprika 
• 1 tablespoon Sriracha
• ½ cup Hoisin sauce 
• 1 tablespoon of grated fresh ginger
• toasted sesame seeds
• chopped green onions 

Ingredients for the rub: 2 tablespoon sea salt, 2 tablespoon brown sugar, 2 teaspoon chinese five spice, 2 teaspoon black pepper, 1 teaspoon ground ginger	Put all the ingredients for the rub in a bowl
Mix all the ingredients together	Take a slab of pork ribs and apply the rub to the ribs
Apply the rub liberally on both sides	Wrap the ribs in foil
Create an aromatic liquid using water, fennel, garam masala (indian spices) and ground ginger.	Add some aromatic liquid to the ribs in the foil. Place the ribs in a 275° pre-heated oven and slow cook for about 2 hours
While the ribs are cooking, make the glaze. The glaze is made in three stages. For the first stage mix 2 tablespoon ketchup, 1 tablespoon Worcestershire sauce and a pinch of ground allspice	Ingredients for second stage: 1 cup Frank's RedHot sauce, 1 cup brown sugar, 6 tablespoons unsalted butter, 3 tablespoons of first stage mix, 1½ teaspoon smoked paprika, 1 teaspoon black pepper
Put all ingredients for second stage in a sauce pan over medium heat	Bring mixture to a boil, stir occasionally then let the mixture cool.
Ingredients for third stage: mixture from second stage, 1 tablespoon Sriracha, ½ cup Hoisin sauce	Put ingredients for third stage in a pan over medium heat, stir occasionally. Bring to boil then add 1 table spoon of grated fresh ginger. Mix well, let simmer for a couple of minutes then let mixture cool.
To test if the ribs are done, poke with a tooth pick. The toothpick should be able to move thru the meat easily.	Apply glaze to the ribs, place back in the oven. Bake for 20-30 minutes, flip the ribs oven apply glaze to the other side and bake for another 20 to 30 minutes.
Take the ribs out of the oven and let rest	Cut the ribs between the bones and plate. Sprinkle with toasted sesame seeds and chopped green onions.
The ribs were juicy, sweet and between mild to medium spicy.

This recipe was adapted from
http://www.patiodaddiobbq.com/2012/12/sweet-spicy-sticky-asian-ribs.html