Pot Ingredients:

• 2-3 lbs of LiberTerre pork back ribs (cut into individual ribs)
• 1 bulb of garlic (cut in half)
• 2 sprigs of green onion
• 3 slices of ginger
• ¼ cup of Shaoxing Wine
• 6-8 dried chilies
• 1 bay leaf
• 2 tsp salt
• 5 cups of water (or enough to cover ribs)

Sauce Ingredients:

• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves of garlic (minced)
• 2 tsp Sriracha sauce
• ¼ cup of honey
• 1 pinch of Chinese 5 spice powder
• 1 tsp black pepper

Instructions:

1. Place all ‘pot ingredients’ in a large soup pot. Ensure ribs are fully
   submerged. Bring pot to a boil and simmer on low for 1 hr and 15 minutes.
   • TIP: The leftover liquid makes a great soup. Skim off any scum that surfaces in the first 10-15 minutes of cooking to ensure a clean broth.
2. While ribs are cooking, whisk together all sauce ingredients and let
   sit. (Doing this earlier allows time for garlic to infuse its flavour)
3. Once ribs are finished cooking, take out and pat dry. Place in a large
   bowl and add sauce. Toss until ribs are coated.
4. BBQ Option: Grill ribs on BBQ on high heat for 2-3 minutes per
   side, basting with leftover sauce after each turn. Continue until ribs
   become sticky and deepened in colour.
5. Oven Option: Turn broiler on high heat. Place ribs on a tray
   lined with aluminum foil and place in oven on 2nd highest rack.
   Broil for 2-3 minutes per side, basting with leftover sauce after each
   turn. Continue until the ribs become sticky and deepened in colour.
6. Garnish with chopped chilies, green onions, and/or sesame seeds.
7. ENJOY!