A Rack Of St. Louis Cut Pork Ribs
Two Tablespoons Of Chinese Five Spice
A Tablespoon Of Brown Sugar
1 1/2 Teaspoons Of Sea Salt, Divided
1/2 Teaspoon Of Red Cayenne Pepper
A Cup Of Ketchup
1/4 Cup Of Soy Sauce
A Tablespoon Of Rice Vinegar
A Teaspoon Of Sriracha Sauce
A Teaspoon Of Sesame Oil
Two Teaspoons Of Honey
A Teaspoon Of Ground Ginger
A Minced Garlic Clove
Combine the Chinese five spice, the brown sugar, a teaspoon of sea salt, and a 1/2 teaspoon of red cayenne pepper in a small mixing bowl. Mix well.
Rub the meat side of the rib rack generously with the spice mixture.
Wrap the rack of ribs tightly with plastic wrap. Now wrap the ribs with two layers of aluminum foil. Allow the ribs to sit overnight in the refrigerator. Place the rack of ribs on a baking sheet. Bake in a pre-heated oven set at 225 degrees for 5 hours.
Remove the wrapping from the ribs. Retain at least a tablespoon of the pan drippings.
Combine the pan drippings with the ketchup, the soy sauce, the rice vinegar, the Sriracha sauce, the sesame oil, the honey, a 1/2 teaspoon of sea salt, the ground ginger, and the minced garlic in a sauce pan. Cook while stirring on medium low heat for three minutes until all of the ingredients are incorporated.
To finish the ribs, place them on a hot gas or charcoal grill for 10 minutes (meat side up). Slather the top of the ribs with the sauce.
If there is any extra sauce, serve it at the table along with the ribs.