For the Marinade: 1 Cup Hoisin Sauce ¾ Cup Soy Sauce ½ Cup Honey ½ Cup Rice Wine (Mirin) 3 Scallions, Chopped 3 Tablespoons Sesame Oil 2 Tablespoons Minced Garlic 2 Tablespoons Minced Ginger 1 Teaspoon Five Spice Powder
Marinate: Mix marinade ingredients in a large bowl; set aside 1/3 of the liquid for later. Combine Ribs with balance of Marinade in a large (2 Gallon) plastic resealable bag (or plastic container); make sure marinade touches all the meat. Place in refrigerator for at least 8 hours (or overnight), occasionally “massaging” bag to insure all meat is immersed.
Prep Smoker: Soak Wood Chips for at least ½ hour. Fill Water Bowl and place in smoker. Preheat smoker to 250° - 270°; Clean and oil grates.
Cook: Place ribs onto grates or in rib rack. The ribs will take approximately 3 hours to cook and may require the slabs to be rotated for even cooking, especially if cooking more than 2 slabs. Cook until the internal temperature of the pork is 170° when measured with a meat thermometer.
Serve: Place Marinade which was set aside in a small pot and cook over medium heat, stirring occasionally, until volume is reduced by half. Serve with ribs and sprinkle sesame seeds on top to taste. Enjoy!