This was a Super Bowl party pot luck dish. Now, you naysayers are going, “How can you eat a rack of ribs while watching football?” I simply had the rack cut into individual ribs for easy eating. First, I marinated the ribs in teriyaki, mirin, and a 5 spice combination so like 9 spices. Then half way through, I used Poppi’s Asian rub to finish the ribs. But I’m not done with flavor; hoisin and gochujan bring the flavor to the next level. I hope you it.

4 pounds baby back ribs cut into individual ribs (if they have extra loin meat, better)
16 ounces teriyaki sauce, divided
4 ounces mirin
3 tablespoons Chinese 5 spice
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
2 teaspoons ginger powder
12 ounces vinegar
2 tablespoons Poppi’s Asian rub
4 tablespoons gochujan paste
24 ounces hoisin paste

Remove ribs from the refrigerator and let sit.

In a bowl add 5 spice, garlic powder, onion powder, ginger, and black pepper.

In big food bag, add 12 ounces teriyaki, mirin, and spice mix and ribs; refrigerate for 2 hours (longer is better).

Heat oven to 300.

Place ribs on a rack on a large sturdy foil pan.

Add 1/2 of the vinegar to bottom of the pan. Cover with foil.

Place in oven for 1 hour. 

Add second 1/2 of vinegar and seal the foil.

Let cook for 1 hour.

In a bowl add hoisin, 4 ounces of teriyaki, and gochujan paste and mix.

Coat ribs with mix and put ribs in oven uncovered. I do this step twice for coating.

Cook until ribs hit 195-200, about 3 hours.

Let rest for 20 minutes. Serve.