Five-Spice Spare Ribs

For the ribs, in a medium bowl, mix the first 5 ingredients and 1 tbsp. pepper; rub all over the ribs. Wrap tightly in plastic wrap and refrigerate for 8 to 24 hours.

Preheat the oven to 275°. Unwrap the ribs, then wrap in foil. Place the ribs on a baking sheet. Bake until the ribs are tender, 2 to 2 1/2 hours.

Heat a grill or a grill pan to medium-high. In a medium bowl, whisk the ingredients for the sauce. Unwrap and grill the ribs, basting with some of the sauce and turning once, until charred in spots, 7 to 10 minutes. Cut the ribs between the bones into individual ribs. Serve with the remaining sauce.