Sweet Thai Pork Ribs

One full slab of pork ribs cut up by slicing between the bone.

Make the marinade and sauce: (makes a little more then 2.5 cups)
2 teaspoon granulated garlic
1/2 teaspoon Chinese 5 spice 
1 cup Ketchup 
2 tablespoon Hoison sauce
1/2 cup Balsamic Vinegar
1 cup Sweet Chili Sauce 
1/3 cup Soy sauce
½ cup water
1 teaspoon salt
1 teaspoon ginger powder

Mix all in a saucepan and heat until warm to blend flavors together.

Place the sauce and the cut up ribs into 1 gallon zip lock bag, seal bag and shake to coat cut up pork ribs and marinade in refrigerator overnight or at least four hours, Rotate and flip bag a couple of times. Save marinade sauce (mark it as pork rib marinade) and freeze it to use again some other day.

Use a metal bake pan lined with tinfoil (to make cleanup easy). Insert a wire cooling rack in pan, add 1-2 cups water to pan, place ribs on top of wire rack and bake at 275-F for 1 ½ - 2 hours or until cooked thoroughly.

Lightly brush, dab or sprinkle the top of ribs with honey just before serving.