Chinese Restaurant BBQ Ribs

• 1 rack baby back pork ribs (2 to 3 pounds), membrane removed (see page 64)
• 2 teaspoons kosher salt
• 1/2 cup honey
• 1/4 cup hot Chinese chili sauce (sriracha) or ketchup
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh ginger
• 1 to 2 tablespoons sesame seeds, toasted (see Note)

1. HEAT the oven to 350F.
2. CUT the ribs into 1- to 3-rib sections.
3. Place the ribs in a roasting pan or on a large rimmed baking sheet and sprinkle with salt.
4. To make the sauce, Combine the honey, chili sauce, soy sauce, vinegar, garlic, and ginger in a small bowl.
5. Pour the sauce over the ribs and toss until well coated.
6. BAKE the ribs uncovered for 1 hour, basting periodically with the accumulated drippings.
7. Check for doneness.
8. The rib meat should be chewy-tender and start to pull away from the bone.
9. SPRINKLE the ribs with the sesame seeds.
10. To toast sesame seeds, sprinkle them in a small skillet.
11. Cook over medium heat, stirring frequently, until lightly browned, 3 to 5 minutes.
12. We cheat and buy them already toasted at well-stocked supermarkets and specialty grocery stores.

rack baby back pork ribs, kosher salt, honey, hot chinese chili sauce, soy sauce, rice vinegar, garlic, fresh ginger, sesame seeds

Taken from www.epicurious.com/recipes/food/views/chinese-restaurant-bbq-ribs-391301 (may not work)