1
Prepare the ribs the night before: Trim the membrane from the back of 1 rack (about 2 pounds) St. Louis pork ribs. Using a dull knife, slide the tip under the membrane. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it completely off.
2
Then make the rub: Whisk rice vinegar, soy sauce, chopped ginger, garlic cloves, sesame oil and Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight.
3
About 30 minutes before grilling, cut the rib rack in half and wrap the individual racks in tin foil. Allow to stand at room temperature.
4
Add liquid to your drip tray and let the grill preheat for 7 minutes on low (2 bars).
5
Place the foiled wrapped ribs on the grill and cook for 1 hour, then flip and cook for an additional hour.
6
Make the sauce, whisk hoisin sauce, Asian chili sauce and water; set aside for later.
7
After the second hour, cut the tin foil with a knife and remove the ribs. Discard the foil and place the ribs directly on the grill changing the temperature to medium high (6 bars).
8
Bast the racks with the sauce. Cook for about 10-12 minutes until desired sear marks are achieved.
9
Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds. Serve warm and enjoy!
