Asian Style BBQ Ribs

2 racks pork spareribs, 4lbs each, trimmed of excess fat
1/2 c Chinese five spice powder
Kosher salt and pepper
2T sesame seed, for garnish (optional)
Chopped fresh cilantro leaves and green onion (optional) for garnish


Teriyaki Glaze:
1c LOW SODIUM Soy Sauce (the LOW SODIUM is IMPORTANT)
1c grapefruit juice
1/4c hoisin sauce
1/4 c ketchup
3T rice vinegar
1/2 c brown sugar
1 fresh red chile, sliced down the side
2 cloves garlic, mashed
2 inches of fresh ginger, whacked open with the flat side of a knife

Preheat over to 300 degrees F

Rub the ribs all over with the five spice powder, season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan for 2 1/2 hours.

To prepare the glaze, in a pot combine the LOW SODIUM soy sauce, grapefruit juice, hoisin sauce, ketchup, rice vineger, brown sugar, chile, garlic and ginger over medium heat. Bring to a slow simmer and cook, stirring until thickened; about 40 minutes.

In the last 30 minutes of cooking, baste the ribs with the glaze on the top side and cook for another 10 minutes. Flip over and glaze the back side and cook for another 10 minutes. Again flip the ribs and glaze the top side again and finish the cooking for the last 10 minutes. When they are done, the pork will pull away from the bone and you will see about 1/2 inch of bone showing.

Let stand for a few minutes, cut apart, glaze with more sauce and serve.