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Set ribs aside. Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights. When ready to cook, preheat oven to 375°F.
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Thinly slice the pork into strips about 3″ long and place in a large sealable plastic bag. Whisk together the remaining ingredients in a small bowl until well combined. Pour the marinade into the plastic bag with the pork. Seal the bag and place in the refrigerator overnight or for at least 4 hours.
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Whisk together the remaining ingredients in a small bowl until well combined. Pour the marinade into the plastic bag with the pork. Seal the bag and place in the refrigerator overnight or for at least 4 hours. When ready to cook, preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil and place a baking rack on top.
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Clean and oil grilling grate. Place the ribs on the cool side of the grill, reserving marinade. Cover and cook at 350 degrees for 35 minutes. Baste ribs with reserved marinade; flip and baste again. Cover and continue to cook for 35 minutes more. Baste with remaining marinade and move ribs directly over the coals.
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Line a sheet pan or roasting pan with heavy duty foil (for quick clean-up) and place a metal rack on top. Place the boneless pork on the metal rack, leaving at least 1 inch of room between the pieces. Pour ½ cup of hot water on the bottom of the pan, and transfer to the preheated oven for 15 minutes.
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The Velvetting process is add 1 tablespoon of Baking Soda to 1/4 cup of water, then mix and pour over your pork and let rest for 20 minutes. After 20 minutes rinse it thoroughly. If you have a decent cut of pork with some fat, start here. First thing you need to do is cut any bones away from your pork and slice to 1/4" thickness.
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Combine the dry rub ingredients in a small bowl and mix well. Sprinkle evenly over the back of the ribs and rub in. Flip the ribs and sprinkle on the top side, rub in the spice again. Set aside to marinate briefly while preheating the oven to 275°F (135°C). Combine the sauce ingredients in a medium-sized bowl.
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Next, preheat the oven to 400 degrees, and put the ribs on a baking sheet lined with parchment paper. Bake for 40 to 45 minutes. Turn and flip the ribs every 10 minutes until all sides are golden brown. About 10 minutes before the ribs come out of the oven, prepare the sauce. Heat the oil in a wok over medium low heat.
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In a separate bowl, mix the water and cornstarch until the cornstarch is fully dissolved. Heat a saucepan over medium heat and pour in the sauce mixture. Bring it to a simmer. Slowly pour in the cornstarch mixture while stirring continuously. Cook for an additional 2-3 minutes until the sauce thickens.
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Store the leftover sauce for later use. Preheat your oven to 325 degrees. Prepare a roasting pan lined with heavy duty foil for easy clean-up. Add about 2 cups of water to the pan so there is about a half inch of water. Place a roasting rack on top of the pan and place your spare ribs on the rack (rib side up) and place in your preheated oven.
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Preheat the oven to 160C/320F. Pour the ribs and all the marinade into a baking dish large enough so the ribs are in a single layer, but not so large that they are too spread out. Add water up to about 1/3 of the way up the ribs. 6 Cover tightly with foil and place in oven to cook for approximately 1.5 hours.
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Preheat your air fryer to 400 degrees. Add the pork in a single layer and cook for 4 minutes. Remove the pork from the air fryer, baste generously with the sauce (follow the instructions above for the sauce) and cook another 4 minutes until the pork is crispy. Baste with more sauce if desired and serve.
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Mix in a smaller crock pot (2-quart minimum) the brown sugar, soy sauce, ketchup, honey, vinegar, one clove of garlic minced, ground ginger, crushed red pepper (optional), and ½ small onion diced. 4. Mix in the pieces of pork. Cook on low for 4 hours. Remove meat and reserve the liquid for "gravy" over the meat and rice.
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Add 2 tablespoons oil, along with the ginger slices. Over medium heat, fry the ginger for 1 minute. Add the ribs, turn up the heat to high, and take a few minutes to brown both sides. Turn down the heat, and add in 1 tablespoon Shaoxing wine, 2 tablespoons light soy sauce, 3 tablespoons Chinese black vinegar, 4 tablespoons sugar, and 5.
