If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
2 tablespoons Shaoxing (Chinese cooking wine), or everyday dry sherry is an ideal swap
1/4 cup hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/4 cup brown sugar
1 rack pork back ribs
1 egg white
2 McRib style buns
2 tablespoons cornmeal
1/4 cup mayo
1/4 cup thinly sliced cucumber, English or Persian if possible cuz there’s none of those millions of gross wet seeds
1/4 cup diced green onions
Directions
Put all ingredients except the pork in a bowl and mix well
Reserve about 1/3 the mixture, then put the ribs and remaining marinade in a zip lock bag (making sure all is well covered) and refrigerate overnight
The next day, remove the ribs from the fridge about 30 minutes before cooking
Heat the oven to 350 degrees, and place the ribs on a wire rack on a baking sheet, add vinegar to the sheet pan and cover with tightly with foil - cook 2 1/4 hours
While they cook, beat the egg white with 1 tablespoon water, brush over the top of the buns, sprinkle with cornmeal and put in the oven with the ribs - bake 6 minutes then remove
When ribs are done, remove from oven and pull out the bones: grab the end of a bone, twist and pull…yay!!
Brush racks with reserved sauce, and either put under the broiler, on put on the grill until beautifully caramelized
Build: mayo on the bottom bun with any remaining reserved marinade, the now-boneless ribs and top with cucumber & finally the green onion
