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| 5 x ca. 450 g | Pork Spareribs |
| 1/3 Tasse | Seasoned Rice Vinegar |
| 1/2 Tasse | light soy sauce |
| 1/3 Tasse | Honey Or Maple Syrup |
| 1/3 Tasse | Hoisin sauce |
| 2 Teelöffel | Toasted Sesame Oil |
| 2 Esslöffel | garlic minced |
| 1/2 Teelöffel | 5 Spice Powder |
| 2 Esslöffel | Ginger fresh, minced |
| 1 1/2 Teelöffel | Asian Chile Sauce <<Or>> |
| 1/2 Teelöffel | Red Chile Flakes |
| 1 Esslöffel | orange zest grated |
| 1/2 Tasse | orange juice fresh |
| | Spicy Cabbage Salad (Recipe Follows) |
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Remove white membrane from underside of ribs and remove any excess fat. Mix remaining ingredients together and coat ribs. Marinate 4 hours refrigerated or overnight.
To cook in oven: Preheat oven to 375 degrees, place ribs on a rack in a roasting pan in a single layer and bake for 1 hour until meat is tender. Baste occasionally with marinade.
To grill: Use indirect heat method with charcoal on sides of grill and a drip pan below and grill for 45 minutes, basting occasionally or until meat is tender.
Serve warm or at room temperature with spicy cabbage salad.
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