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.