1 ½ kilograms pork spare ribs (we use Freedom Farms)
2 tablespoons soy sauce
4 tablespoons hoisin sauce
1 tablespoon brown sugar
1 teaspoon grated ginger
2 garlic cloves, crushed |
¼ cup pineapple juice
1 teaspoon five-spice powder
Cut the rack of ribs into lengths of 3–4 ribs each. Make a shallow cut between each bone to allow the marinade to coat all over and set aside in a sealable plastic bag.
Combine the remaining ingredients in a small bowl and mix well. Pour the marinade over the ribs, seal the bag, and shake well until the ribs are coated thoroughly. Refrigerate for at least 2 hours or overnight.
Preheat the barbecue to hot. Cook the racks for 25–35 minutes, basting and turning frequently, until cooked thoroughly.
Cut into individual ribs and serve with plenty of paper napkins and a finger bowl on the side, if desired.