Pork ribs in sweet and spicy barbecue sauce

Ingredients:

• 2 slices of pork ribs (about 1.3 kg), trim off excess fat
• 1/3 cup Chinese Five Spice Mix
• 1 thick strip bacon, cut into 2.5cm pieces.
• Half a shallot, finely chopped
• 1 clove garlic, minced
• 3 tablespoons light soy sauce
• 1 tbsp. l. rice vinegar
• 1 tbsp hoisin sauce
• 1/3 cup ketchup
• 2 heaped tablespoons of honey
• 2 tbsp. apricot jam
• 2 heaping tablespoons of brown sugar
• 1 teaspoon freshly grated ginger
• 1.5 tsp chili sauce (recommended: Sriracha sauce)
• 2 green onions, sliced ​​for serving

Preparation:

1. Preheat the grill to approximately 120°C (250°F). Lightly sprinkle the ribs with Chinese spices to create a light crust. Place the ribs, meat side up, on the grill grate over indirect heat. Cook for 2 hours.
2. Meanwhile, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook until the fat renders, about 4-5 minutes. Remove the bacon with a slotted spoon, leaving the fat in the pan. Reduce the heat to low, add the shallots and garlic, and cook until fragrant and lightly caramelized, 2-3 minutes.
3. Pour in the soy sauce and rice vinegar. Bring to a boil, then stir vigorously, scraping up any browned bits from the bottom of the pan. Add the hoisin sauce and ketchup and continue stirring until smooth. Simmer for 2-3 minutes. Add the honey, apricot jam, and brown sugar, 1 tablespoon at a time. Simmer for another 2-3 minutes. Add the ginger, stir, and continue to simmer for another 2-3 minutes. Add the chili sauce and simmer for another 8-10 minutes. Remove from the heat. Set aside 1/4 cup of the sauce in a separate bowl.
4. After 1 hour of roasting, begin brushing the ribs with barbecue sauce. Brush them thoroughly every 15 minutes until the internal temperature reaches 165°F (74°C) on a digital thermometer. Remove the ribs from the grill to a cutting board and let them rest for 5 minutes, covered with foil. Cut the ribs between the bones and place them on a serving platter. Drizzle with the remaining glaze and sprinkle with finely chopped green onions.