Soy Vay®

Prep

• 1.
  In a food processor, combine the ginger, garlic and shallot and process until finely chopped, almost to a paste.
• 2.
  In a bowl, mix together the teriyaki sauce, hoisin sauce, fish sauce and rice vinegar. Set aside.
• 3.
  Place the sugar in a small heavy-bottomed saucepot.
• 4.
  Slowly heat over medium, wiping down the sides with a wet brush if crystals form, until the sugar becomes caramel/deep brown but not burnt (this will turn quickly, so take caution).
• 5.
  Slowly add the teriyaki liquid mixture to the caramel; be careful as it bubbles.
• 6.
  Once the caramel melts into the liquid, stir in the ginger, garlic and shallot paste.
• 7.
  Stir in the five-spice powder, then turn heat to medium-low.
• 8.
  Cook for 20 minutes and then cool completely.
• 9.
  Preheat the oven to 300°F.
• 10.
  Generously season the ribs on all sides with salt, black pepper and five-spice.
• 11.
  Place the ribs on a baking sheet and cover with foil.

Cook

• 1.
  Cook the ribs for approx. 2-2½ hours, or until tender. Remove them and let cool completely.
• 2.
  When ready to finish, preheat a grill to high heat.
• 3.
  Coat the ribs with the finished BBQ sauce and grill until smoky and heated through, basting with extra sauce as they cook and flipping occasionally, about 15-20 minutes. Be careful not to let the sauce burn.
• 4.
  While the ribs cook, crisp the garlic in oil until golden and drain on paper towels.
• 5.
  Serve the ribs garnished with crispy garlic slices, chopped scallions and cilantro.