Asian Ribs with Five-Spice Rub and Hoisin Glaze

• 4 pounds pork spareribs
• 1/3 cup Asian Five-Spice Rub
• 1/2 cup hoisin sauce
• 2 tablespoons ketchup
• Vegetable oil, for brushing

1. Using a sharp knife, make 1/4-inch-deep slashes in the rib meat between the bones, without cutting through.
2. Spread all but 1 tablespoon of the spice rub over the ribs and into the slashes and let stand for 5 minutes.
3. Meanwhile, in a small saucepan, combine the hoisin sauce, ketchup and the remaining 1 tablespoon of spice rub and bring to a boil.
4. Cook for 1 minute, then transfer to a bowl.
5. Light a grill.
6. Lightly brush the ribs with oil and grill over a moderately high fire, turning frequently, until the ribs are sizzling and cooked through, about 25 minutes.
7. Brush the ribs with half of the hoisin glaze and grill for 2 minutes longer.
8. Transfer the ribs to a cutting board and cut in between the bones.
9. Serve the ribs with the remaining hoisin glaze on the side.

pork spareribs, asian fivespice, hoisin sauce, ketchup, vegetable oil

Taken from www.foodandwine.com/recipes/asian-ribs-with-five-spice-rub-and-hoisin-glaze (may not work)