A perfect meal for any occasion. Bring the flavors of Asia to your table: five spice powder, ginger, Hoisin sauce. These are so easy to make, and so delicious. This is my never fail fall-off-the-bone rib technique. Pair with your favorite sides.
In a small bowl mix together five spice powder, allspice, brown sugar, garlic powder, ginger and cracked pepper until they are well blended.
Heat oil on medium and sauté the shallot until tender.
Stir in the rice vinegar and soy sauce and slowly bring to a boil.
Turn down the heat, and add in the hoisin, Tabasco and honey. Cook for about 5 minutes on low, and add the tomato paste. Stir until well combined. Cook for an additional 3 minutes on low until ready to use.
Transfer to a bowls for serving and brushing while grilling.
Crimp 2 pieces of foil length-wise to make a long wide piece of foil that will be large enough to completely cover the ribs. Lay the ribs on the foil over a baking sheet.
Sprinkle on the dry rub and pat it down to work it into the meaty side of the ribs.
Crimp the foil length-wise and then fold up the ends. You will have have the ribs in a foil sleeve for resting in the rub and then baking. Rest them in the refrigerator for 1 hour.
Preheat oven to 300'F.
Remove from the refrigerator and allow to come to room temperature for about 15-20 minutes before baking.
Bake the ribs in the foil sleeve for 1 hour on a baking tray in case of leaking.
At the end of 1 hour, remove ribs from the oven.
Preheat grill to 400'F.
Grill ribs 4-5 minutes on all sides while brushing with sauce.
Transfer to a platter. Cover them with aluminum foil and allow them to rest for about 5 minutes.
Cut them into individual pieces to serve.
Sprinkle with green onions and sesame seeds.