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1
Dust the ribs all over with the five spice powder; season generously with salt and pepper.
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2
Prepare a gas or charcoal grill with a cover.
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3
You want to cook the ribs slowly over indirect heat for an hour or so first and then crisp them up right before serving.
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4
If using a charcoal grill, start with about 15 briquettes, just enough to maintain a low heat.
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5
Mound the hot coals on one side of the grill and slow-roast the ribs on the opposite side, away from the heat.
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6
If you are using a gas grill, the top warming rack is perfect for this indirect slow-roasting method.
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7
Either way, make sure the grill is covered and the temperature is low; slower and longer is always better.
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8
Cook the ribs for 1 1/2 hours, turning every 30 minutes.
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9
At the end, the pork will pull away from the bone and you will see about 1/2 inch of the bone showing.
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10
While the ribs are working, step into the kitchen to make the teriyaki glaze.
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11
In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat.
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12
Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
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13
Take the cover off the grill and stoke up the fire with more briquettes until medium-hot.
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14
Baste the ribs with the teriyaki sauce and grill uncovered for 15 minutes.
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15
A side note: Now is not the time to get a beer; these go from perfectly crisp to perfectly burnt in the blink of an eye.
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16
Turn them over, baste again, and grill the other side for 15 minutes.
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17
Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce.
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18
Sprinkle with the sesame seeds, chopped cilantro, and green onion before serving.
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19
Preheat the oven to 300F.
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20
Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
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21
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce.
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22
When the ribs are done, the pork will pull away from the bone and you will see about 1/2 inch of bone showing.
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23
Just before youre ready to eat, baste the ribs with the teriyaki sauce again and turn the oven up to 500F.
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24
Cook for 10 minutes to make the spareribs a nice crusty brown.
