Preheat the oven to 300°F. Line a large baking sheet with foil.
Remove the membrane from the back of the ribs and pat them dry with paper towels.
2 racks baby back ribs
Mix the kosher salt, black pepper, brown sugar, and garlic powder. Season both sides of the ribs generously. Place them meat side up on the baking sheet.
1 ½ tablespoons kosher salt, 1 teaspoon black pepper, ½ cup brown sugar, 2 tablespoons garlic powder
Cover tightly with parchment paper first, then heavy-duty foil. Crimp the edges to seal.
Bake for 3 hours, until the meat is tender and pulls back from the ends of the bones.
Meanwhile, add the soy sauce, brown sugar, honey, hoisin, oyster sauce, dark soy sauce, rice wine vinegar, ketchup, sesame oil, garlic, and ginger to a saucepan. Simmer for 10 minutes. Stir in the cornstarch slurry and cook 1 to 2 minutes, until thick and glossy.
½ cup low-sodium soy sauce, ½ cup brown sugar, ¼ cup honey, ¼ cup hoisin sauce, 1 tablespoon oyster sauce, 1 tablespoon dark soy sauce, ¼ cup rice wine vinegar, ¼ cup ketchup, 1 tablespoon toasted sesame oil, 6 cloves garlic, 2 tablespoons fresh ginger, 2 tablespoons cornstarch, 2 tablespoons cold water
Take the ribs out, remove the foil and parchment, and switch the oven to broil.
Brush the ribs with glaze and broil for 3 to 5 minutes, watching closely, until caramelized.
Brush on one final coat of glaze and top with sesame seeds and green onions. Serve with rice.
toasted sesame seeds, green onions
Serve with rice.
steamed white rice
