Chinese Spareribs with Teriyaki Glaze

This recipe came from Tyler's Florence's Real Kitchen, which has been my favorite cookbook for several years.

12th Night was the first time I tried particular recipe, but people seemed to like it. I didn't get a chance to try this at the party, so I will probably have to make it again.


Ribs
2 packs pork spareribs, 4 pounds each
1/2 cup Chinese 5-spice poweder
Sea salt, freshly ground pepper
2 Tbsp sesame seeds
Chopped fresh cilantro and green onions

Dust ribs with 5-spice powder and season with salt and pepper. Place ribs on top warming rack of a grill at a low temperature. Cook for 90 minutes, covered, turning every 30 minutes.

Remove cover. Baste with teriyaki glaze. Grill, uncovered, for 15 minutes. Turn over, baste again, and grill the other side for 15 minutes. Remove from grill.

Separate ribs. Pile on a platter. Pour on the remaining glaze. Sprinkle with sesame, cilantro, and green onion.

**I made these a couple of hours ahead of time, and warmed them up in the oven for service. I forgot about the garnishes, but these were still good.

Teriyaki Glaze
1 cup soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 Tbsp rice vinegar
1/4 cup brown sugar
1 fresh red chile, halved
5 garlic cloves
2-inch piece of fresh ginger (I keep minced fresh ginger in the fridge, so I just used a spoonful of that)

Whisk glaze ingredients in a pot. Bring to a slow simmer. Cook, until thickened, about 20 minutes.