Takeout-Style Chinese Spare Ribs

• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons honey, plus a bit extra to finish
• 1 tablespoon five-spice powder
• 1 teaspoon granulated garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon red food coloring
• 2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs

1. Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl.
2. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later.
3. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
4. Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
5. Remove the ribs from the marinade (discard the marinade) and place onto a wire rack.
6. Place the rack directly on the cooler side of the grill.
7. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
8. Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

hoisin sauce, soy sauce, dark brown sugar, honey, fivespice powder, garlic, ginger, red food coloring, ribs

Taken from www.foodnetwork.com/recipes/jeff-mauro/takeout-style-chinese-spare-ribs.html (may not work)