2 racks of spare ribs (St. Louis Style works best), individually slice into single ribs
¼ cup soy sauce
½ cup hoisin’
3 tablespoons Chinese rice wine
2 tablespoons dark brown sugar
2 tablespoons honey
1 tablespoons five-spice powder
1 teaspoon granulated garlic
1 teaspoon fresh, zested ginger
1 teaspoon red food coloring
Toasted sesame seeds
Scallion greens, sliced very thin on the bias
Mix all ingredients in a metal, non-reactive bowl. Pour majority of the marinade into a large zipper bag, reserve about ½ cup for basting later. Place ribs in bag and marinate over night if possible, but at least 3 hours. Remove and place individual ribs on a wire rack.
Set grill to 275 and place rack directly on to cooler side of the grill. Cook for 2-3 hours or until very tender, basting 3 times during the cook. Remove from grill, increase the heat to high. Drizzle the ribs with a bit of extra honey and on the super hot grill, quickly char each rib until caramelized.
Garnish with sesame seeds and scallion greens.