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1
Using a sharp knife, cut the slab of ribs between the bones into individual ribs.
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2
Place in a stock pot or large soup pot and add enough cold water to cover by 2 inches.
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3
Bring to a boil, reduce heat to a steady simmer, and cook until the ribs are tender, 1 to 1 1/2 hours, skimming the surface of any scum that rises to the top while cooking.
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4
Remove the ribs to a large bowl and set aside to cool completely.
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5
(Reserve the pork stock for another purpose.)
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6
Combine the rice wine, soy sauce, hoisin, brown sugar, garlic, chile garlic sauce and five-spice powder and whisk to blend.
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7
Pour half of the marinade over the cooled ribs and toss to coat.
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8
Cover with plastic wrap and refrigerate, stirring occasionally, for 2 hours or up to overnight.
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9
Reserve the remaining half of the marinade in a non-reactive container and refrigerate.
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10
Preheat the broiler and position a rack in the upper third of the oven.
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11
To the remaining half of the marinade, add the honey and sesame oil and whisk to combine.
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12
Remove the ribs from the refrigerator and transfer to an aluminum foil-lined baking sheet.
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13
Brush with some of the remaining marinade-honey mixture and broil for 4 to 5 minutes, or until the ribs are crispy on the upper edges.
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14
Remove the ribs from the oven and turn to the other side, brush with some of the remaining marinade mixture and broil again for about 4 minutes.
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15
Remove from the oven and allow to cool slightly.
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16
Serve hot.
