salt
black pepper
1/2 cup chinese five-spice powder
1 rack pork spareribs
1 Trim of excess fat from ribs cut in
1 half through bone so you have
1 2 inch length riblets
2 tablespoons white sesame seeds; for garnish
cilantro leaves; chopped, garnish
green onion; thinly sliced, garnish
for the teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1 medium red chile; split
2 cloves garlic; smashed
2 inch ginger; cut in 1-in coins

1. Preheat the oven to 300 degrees F.

2. Mix the salt and pepper in a small bowl with the five-spice powder. Rub the mixture all over the ribs and arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.

To make Teriyaki Glaze:
3. In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of Teriyaki Glaze in a small bowl and set aside.

4. In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.