Chinese BBQ Spare Ribs

Remove the membrane from the back side of the ribs attached to the bones.
Using a fork, slide it under the edge of the membrane on last bone.
Grab the raised membrane with a paper towel. This will help grip the membrane.
Pull the membrane across the back of the ribs to peel it from the ribs & discard.
Repeat the process for all of the ribs.
Place the ribs into a container that you can marinade overnight.

Pour the marinade on the ribs, ensure the bbq sauce covers both sides.
If stacking the ribs allow sauce to in between the ribs.
Marinate the ribs overnight. Turn the ribs and redistribute the bbq sauce a couple of times to ensure they are evenly coated.

The ribs can either be oven roasted or smoked.
Preheat the oven or smoker to 225°
Using a wireless probe thermometer will help regulate the cook.
Insert the probe thermometer in between two bones in the middle of the rack. Ensure that the probe is within the meat and not outside the meat.
Oven Roasting - place the ribs on a sheet pan with a wire rack beneath.
This will allow even heat flow on both sides of the ribs.
Smoking - Place the marinated ribs directly on the rack in the smoker.
Reserve the Hoisin Five Spice BBQ Sauce
Bring the bbq sauce to a boil and reduce by ⅓. Adjust the sweetness if desired with some brown sugar.
Reserve the sauce to brush on the ribs and serve on the side.
Smoke or Roast the Ribs for 3 hours.
Baste the ribs once with the bbq sauce and continue to cook.
The internal temperature of the ribs after 3 hours will be approximately 165° give or take.
Increase the heat of the oven or smoker to 350°.
Baste the ribs once again with the bbq sauce to get a good glaze on the ribs.
Roast the ribs for an additional 30 min to 1 hour. Rib temperature should increase to 200-203° before removing.
Slice the ribs between the bones and serve with a side of the bbq sauce.
Enjoy!