Chinese Spareribs with Teriyaki Glaze

Directions

1. 1
   Preheat the oven to 300 degrees F.
2. 2
   Rub the ribs all over with the five-spice powder; then season generously with salt and pepper.
3. 3
   Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
4. 4
   Meanwhile make the glaze.
5. 5
   In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan.
6. 6
   Bring the sauce to a simmer over medium heat.
7. 7
   Cook until the sauce reduces and thickens then remove from the heat.
8. 8
   Strain the sauce and reserve.
9. 9
   When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce.
10. 10
    Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
11. 11
    Just before serving, preheat the broiler.
12. 12
    Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes.
13. 13
    (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.)
14. 14
    Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce.
15. 15
    Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.