Ingredients:
Method:
Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.
Combine hoisin sauce, sherry, soy sauce, and honey in a big enough sized zipper-lock bag. Add ribs to the bag and mix until evenly coated. Seal bag, transfer to refrigerator and let ribs marinate at least overnight and up to three nights.
When ready to cook, preheat the oven to 180°C. Remove ribs from the bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it and spread the ribs evenly over the rack. Cover with aluminium foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 220°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.
