Asian Braised Baby Back Ribs

• 1 whole slab pork baby back ribs (about 1.5lb)
• The Rub:
• 4 tablespoons brown sugar
• 1.5 tablespoons kosher salt
• 1.5 teaspoons five spice powder
• The Braise:
• 1 cup beer
• 1 tablespoon molasses
• The Glaze:
• 3 tablespoons honey
• 1 tablespoon hoisin sauce
• 1/2 teaspoon fish sauce
• 2 teaspoons orange juice
• zest of one orange

1. Mix all the dry rub ingredients together. Place the slab ribs on a piece of heavy-duty aluminum foil. Sprinkle each side with the dry rub and pat it into the meat. Seal the foil around the ribs and refrigerate for a minimum of 1 hour (I left them overnight).
2. Preheat oven to 275 degrees.
3. Place the ribs bone side down in a deep roasting pan or baking dish large enough to accommodate the slab (9-by-13-inch works well). Measure the beer in a large glass measuring cup and stir in the molasses. Pour this mixture around, not over, the pork. Cover tightly with foil and braise, basting every 30 minutes or so, until the ribs are tender enough that you can easily slide a knife between the meat and bone, about 2 1/2 hours. Remove from the oven. Discard the braising liquid.
4. Heat the broiler on high. Whisk together the glaze ingredients. Place the ribs on a broiling pan or baking sheet and paint them on all sides with the glaze using a pastry brush. Broil for about 2 minutes total, basting the glaze again after the first minute. Serve hot or warm.

pork baby back, rub, brown sugar, kosher salt, five spice powder, beer, molasses, honey, hoisin sauce, fish sauce, orange juice, zest of one orange

Taken from www.epicurious.com/recipes/member/views/asian-braised-baby-back-ribs-51160601 (may not work)