Using a sharp knife, cut the slab of ribs between the bones into individual ribs. Place in a stock
pot or large soup
pot and add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a steady simmer
, and cook until the ribs are tender, 1 to 1 1/2 hours, skimming the surface of any scum that rises to the top while cooking. Remove the ribs to a large bowl and set aside to cool completely. (Reserve the pork
stock for another purpose.)
Combine the rice wine
, soy sauce, hoisin, brown sugar
, garlic, chile garlic
sauce and five-spice powder and whisk to blend
. Pour half of the marinade over the cooled ribs and toss to coat. Cover with plastic wrap
and refrigerate, stirring occasionally, for 2 hours or up to overnight. Reserve the remaining half of the marinade in a non-reactive container and refrigerate.
Preheat the broiler and position a rack in the upper third of the oven.
To the remaining half of the marinade, add the honey
and sesame oil
to combine. Remove the ribs from the refrigerator and transfer to an aluminum foil-lined baking sheet. Brush with some of the remaining marinade-honey mixture and broil for 4 to 5 minutes, or until the ribs are crispy on the upper edges. Remove the ribs from the oven and turn to the other side, brush with some of the remaining marinade
mixture and broil
again for about 4 minutes. Remove from the oven and allow to cool slightly. Serve hot.