Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

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  Hoisin sauce(80g)
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  Soy Sauce, Low Sodium(80g)
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  Chinese cooking wine (Shaoxing)(30g)
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  Honey(30g)
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  Brown sugar(30g)
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  Garlic(15g)
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  3/4 teaspoon red food colouring (optional for that beautiful red colour)
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  Five-Spice Powder, Chinese(3g)
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  Pork Belly Ribs(998g)
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  Shallot
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  Hoisin sauce(60g)
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  Soy Sauce, Low Sodium(60g)
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  Sherry, Dry(15g)
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  Honey(15g)
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  Brown sugar(30g)
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  Garlic(5g)
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  Five-Spice Powder, Chinese(1g)
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  1/4 teaspoon red food colouring

Instructions

1. 1Combine hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, minced fresh garlic, and Chinese five-spice powder in a bowl; whisk until smooth. Divide the marinade in half—reserve one portion in a separate container for basting later. Add the pork belly ribs to the remaining marinade, turning to coat completely on all sides. Cover and refrigerate for at least 1–3 hours, or overnight for best results.
2. 2Remove the pork from the refrigerator and preheat your broiler to medium heat (350°F). Line a baking pan with parchment paper or foil.
3. 3Drain the pork ribs and discard the used marinade. Arrange the pork on the prepared pan in a single layer.
4. 4Broil the pork 4–6 inches from the heat source for 12–15 minutes over medium heat, basting with the reserved marinade every 4–5 minutes. Flip the ribs with tongs and broil for another 12–15 minutes, basting 2–3 more times, until the exterior is deeply caramelized and sticky with a rich mahogany color and the meat is tender.
5. 5While the pork finishes, combine the hoisin sauce, soy sauce, dry sherry, honey, brown sugar, minced fresh garlic, and Chinese five-spice powder for the glaze in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer for 5–8 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon; watch closely to prevent burning.
6. 6Remove the pork from the broiler and let cool for 5 minutes. Slice the ribs into thick pieces between the bones.
7. 7Divide the sliced pork evenly into 6 airtight containers while still warm. Drizzle each portion with the thickened glaze and let cool to room temperature before sealing.
8. 8Store in the refrigerator for up to 4 days. Reheat gently over medium heat in a skillet for 3–4 minutes, or microwave at 50% power for 2–3 minutes until warmed through.