GETTING READY

1. In a saucepan combine hoisin sauce, sake, maltose, honey, soy sauce, lemon juice, sriracha, ketchup, sesame oil, five spice, onion powder, rice vinegar, garlic, ginger, and food coloring. Mix well.

2. Place the pan on flame and cook until heated through. Remove the pan from heat and allow the sauce to cool.

3. Take 1 cup of sauce to use as marinade and reduce the remaining to use as glaze later.

4. In a large ziplock bag, put the spare rib and pour the marinade in it. Seal and shake to coat well. Pop the bag in refrigerator and let the ribs rest for 8 hours.

5. Preheat grill to 275 degree F.

MAKING

6. Place marinated ribs on grill. Cover and cook for 30 minutes.

7. Baste ribs with cherry juice and rice vinegar mixture. Cook further for 2 hours basting with cherry juice every 20 minutes.

8. Remove the ribs from grill. On a piece of foil, pour some reduced sauce and place rib on top, meat side down. Pour some sauce on top and wrap it tight.

9. Place the foil wrapped rib on grill, meat side down. Cover and cook for an hour. Check the tenderness of meat and cook further until done. Checking every 5-10 minutes.

10. Drain the juice and place ribs on direct heat. Baste the ribs with reduced sauce and cook for a few seconds or until they get charred marks.

SERVING

11. Sprinkle sesame seeds and green onion on top. Serve ribs with jasmine rice and salad.

TIPS

Double the amount of honey if you do not have maltose.