Chinese-Style Ribs

• 3 Tbsp. hoisin sauce
• 1 Tbsp. ketchup
• 1 Tbsp. honey
• 1 Tbsp. soy sauce
• 2 Tbsp. Chinese rice wine
• 1 tsp. rice vinegar
• 1 tsp. lemon juice
• 1 tsp. grated fresh ginger
• 0.5 tsp. grated fresh garlic
• 0.25 tsp. Chinese five-spice powder
• 1 lb. pork spareribs

If you can get the ribs cross-cut into one-inch strips (ask your friendly butcher to fire up his band-saw), that works best, otherwise just separate the ribs.

Mix the hoisin sauce, ketchup, honey, soy sauce, rice wine, rice vinegar, lemon juice, ginger, garlic, and five-spice powder together in a shallow glass dish. Place the ribs in the dish and turn them to get them all coated. Cover the dish and put it in the refrigerator for at least 2 hours or up to overnight.

EITHER:
Pre-heat your oven to 325°F.

Fill a baking tray with enough water to cover the bottom. Place a rack over the tray and arrange the ribs on the rack.

Cook them in the pre-heated oven on the center rack for 50–60 minutes, turning and brushing them with marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish with a quick blast under the broiler if you like. Discard any remaining marinade.

OR:
Pre-heat your air-fryer to 400°F.

Cook the ribs bone-side up for 10 minutes, then bone-side down for 10 minutes,then a final 5 minutes, adding sauce from the marinade at each interval.