I wanted sweet and spicy ribs so I decided on Asian. I used mirin which is from Japan, gochogang paste from Korea, coconut aminos from the grocery store and rice vinegar from Vietnam and Chinese 5 spice well you know. I found an Asian BBQ sauce which is not teriyaki to finish the ribs off. I hope you like it.

Marinade
1/4 cup rice wine vinegar
1/4 cup mirin
1/4 cup coconut aminos
2 tablespoons gochugang paste
Rub
1 cup dark brown sugar
2 tablespoons Chinese 5 spice
3 tablespoons Poppi’s Asian rub
1 tablespoons garlic powder
Ribs
1 rack baby back ribs cut into single ribs
Asian BBQ sauce

In a pan add mirin, rice wine vinegar, coconut aminos and gochugang paste. Mix.

Add cut spare ribs and let marinate for 30-60 minutes.

In a pie plate add brown sugar, 5 spice, Poppi’s seasoning and garlic powder and mix.

Heat oven to 300.

Cover marinated ribs with a heavy coat of ribs.

Place in a foil lined baking sheet. Bake in oven for 2 hours. The end of the bones should be showing.

Coat ribs with BBQ sauce. Cook for 25-30 minutes.

Serve.