-
1
Preheat the oven to 250u00b0F.
-
2
Position roasting rack inside a large roasting pan. Pour the chicken broth into the pan. Set aside.
-
3
Season the pork ribs liberally with salt and black pepper on both sides.
-
4
In a small bowl, whisk together the brown sugar and five-spice.
-
5
Using a spoon and clean hands, pat the sugar and spice rub evenly onto both sides of the pork ribs.
-
6
Place the pork ribs meat side up onto the roasting rack. Cover the pan entirely with a large sheet of aluminum foil. Crimp the foil tightly around the edges of the pan so that no steam can escape.
-
7
Roast the pork ribs for 2 1/2-3 hours on the middle rack of oven, until they reach an internal temperature of about 180u00b0F and are very tender.
-
8
Pro tip: Pork is safe to eat at an internal temperature of 145u00b0F, but connective tissue in the ribs does not begin to break down until 160-180u00b0F, which gives the meat a tender, pull-off-the-bone texture.
-
9
Remove the roasting pan from the oven.
-
10
Very carefully remove the foil from the pan. Spread the hoisin sauce evenly over the top of the pork ribs.
-
11
Broil the pork ribs for 4-5 minutes on the top rack of oven, until the hoisin sauce starts to caramelize. Keep a close eye on the ribs to ensure they do not burn.
-
12
Pro tip: Pork is safe to eat at an internal temperature of 145u00b0F, but connective tissue in the ribs does not begin to break down until 160-180u00b0F, which gives the meat a tender, pull-off-the-bone texture.
-
13
Check to see that pork ribs are done. Carefully remove from oven or add time as needed.
-
14
Allow the ribs to cool for 3-4 minutes on the roasting rack.
-
15
Transfer the pork ribs to a cutting board. With a sharp knife, cut the ribs into desired portions, and serve immediately.
