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1
Preheat a grill to approximately 250 degrees F.
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2
Lightly season the ribs with the five-spice powder so it forms a light crust.
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3
Put the ribs, meat side up, over an area of the grill with indirect heat.
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4
Let the ribs cook for 2 hours.
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5
While the ribs are cooking, prepare the barbecue sauce.
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6
Heat a medium saucepan over medium heat.
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7
Add the bacon and cook slowly to render its fat, about 4 to 5 minutes.
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8
Discard the particles with a slotted spoon, leaving the bacon fat in the pan.
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9
Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes.
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10
Pour in the light soy sauce and rice vinegar.
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11
Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan.
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12
Add the hoisin sauce and ketchup, and continue whisking together until well incorporated.
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13
Simmer the glaze for 2 to 3 minutes.
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14
Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time.
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15
Simmer for an additional 2 to 3 minutes.
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16
Add the ginger, whisk and keep simmering for 2 to 3 minutes.
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17
Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes.
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18
Remove the pan from heat.
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19
Reserve 1/4 cup of the sauce in a separate bowl.
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20
After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce.
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21
Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer.
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22
Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes.
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23
Slice the ribs between each bone and arrange them on a serving dish.
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24
Drizzle with the reserved glaze and garnish with the chopped green onions.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
