Ingredients
Dry rub:
2T.kosher salt,1/2c.sugar,2T.Chinese 5 spice
Wet rub:
1/4c.low sodium soy,3T.brown bean sauce,2T.chili sauce w/garlic,3T.sesame oil,3T.rice wine,3T.fresh grated ginger,3/4c. sweet and sour sauce
Preparation
Dry rub ribs, shank,etc., rest in fridge 15 to 30 min.. wipe off excess. Then, wet rub, just enough to evenly coat. Rest in fridge @ least 3-4 hrs.. Bake @ 275F 3-5 hrs., baste w/ remaing wet rub every hour.
