Place a cooling rack inside a small baking sheet. Position the ribs on top of the cooling rack and set them aside.
1 rack baby back pork ribs
In a small bowl whisk to combine the salt, sugar, and five spice powder. Rub the mixture all over the ribs and transfer them to the fridge. Let rest uncovered for a minimum of 3 hours or overnight. *** Take the ribs out of the fridge 1 hour prior to cooking.
1 tbsp brown sugar, 1 tbsp kosher salt, 1 tbsp five spice powder
Once you take the ribs out of the fridge, either preheat your oven to 275°F or heat your charcoal grill to around the same temperature. Organize your coals in a basket on one side of the grill.
Once your oven is up, place the ribs in the oven on the cooling rack/baking sheet rig you used to dry brine the ribs. If you're using a charcoal grill place the ribs directly on the grill on the opposite side of the coals. Cook the ribs for 1 hour.
Pour the vinegar and wine into a spray bottle and shake. Mist the ribs every 15 minutes over the next hour.
2 tbsp Shoaxing wine, 2 tbsp Chinkiang vinegar
When the ribs have about 15 minutes left in their 2-hour and 30-minute cook time, place the hoisin, honey, soy sauce, and red food coloring in a bowl. Whisk to combine and brush it on both sides of the ribs. Cook for the remaining 15 minutes.
¼ cup hoisin sauce, ¼ cup honey, 3 tbsp soy sauce, 3-4 drop red food coloring
Take the ribs off of the heat and tent them in foil. Let rest for 15-30 minutes prior to serving.
While the ribs are resting place the peanuts in a food processor and blitz until they are pulverized. ****
¼ cup peanuts
Slice the ribs into four pieces and garnish with the peanuts, cucumber, shallot, and fresh cilantro. Serve immediately.
¼ cup peanuts, 1 mini cucumber, 1 shallot, ¼ cup fresh cilantro