-Take your ribs and pat em dryyyyy. Trim excess fat and cartilage so the rack lays flat.
-In a mixing bowl, whisk together garlic, ginger, brown sugar, oyster sauce, soy sauce, five spice, white pepper, Shaoxing wine, hoisin, sesame oil, and optional red food coloring until smooth.
-Place ribs in a large hotel pan or baking dish. Pour marinade over ribs, starting bone side up, then flip to coat the meat side. Cover with a lid or plastic wrap and refrigerate overnight, or at least 4–6 hours.
-After marinating, remove ribs from the pan and gently wipe off excess marinade so the sugar doesn’t burn. Pat ribs dry with paper towels. Optionally, dust with black pepper.
-Fire up the pit with post oak wood, maintaining about 275°F the entire cook. Place ribs fatty side toward the fire. Smoke for 4–5 hours.
-While ribs cook, transfer the reserved marinade into a saucepan. Bring to a boil, then add more brown sugar and a splash of rice vinegar. Simmer until it reduces into a thick glaze. Taste and adjust sweetness or acidity as needed.
-When ribs reach an internal temperature of about 180°F, or if they begin to get too dark, remove them from the smoker. Brush both sides with glaze, wrap in foil, and return to the smoker.
-Continue cooking until ribs reach about 200°F internal. Remove from smoker, let rest in foil, then slice and serve. Garnish with sesame seeds, and green onions.
-Enjoy!
