Char Sui (And Sodium-Free) Short Ribs

• 1 1/2 pounds short ribs spare ribs
• 1/4 cup cup brown sugar
• 2 tablespoons molasses
• 1/4 cup honey
• 1/2 teaspoon five spice powder
• 2 tablespoons sherry
• 1 cup orange juice
• 1 teaspoon cayenne pepper

1. In a bowl, mix all the spices and liquids together. Whisk until smooth.
2. Place short ribs in an oven safe dish, and rub them down with the ingredients in the bowl (mentioned above). Roll up those sleeves and do not be afraid to get your hands dirty. Make sure to rub the marinade all over both sides of the meat. Cover the dish and allow the meat to refrigerate for 12-24 hours.
3. On the day of serving, heat the oven to 325 degrees. While temperature is climbing, take meat out of the refrigerator and allow to warm to room temperature.
4. Cover oven dish with foil and cook spare ribs for 30 minutes.
5. Baste the ribs in the marinade and cooking juices, and then continue to cook for another 30 minutes without the foil.
6. Test the meat and when it easily falls apart with a fork, it is ready to eat! Serve with cabbage, rice, or slightly steamed bok choy for a completely mesmerizing meal.

short ribs spare ribs, brown sugar, molasses, honey, five spice powder, sherry, orange juice, cayenne pepper

Taken from food52.com/recipes/8669-char-sui-and-sodium-free-short-ribs (may not work)