I’ve not experimented with dry rub yet, so this recipe seemed quite intriguing. Felt the result could have been more flavorful, the dry rub does not sink into the meat, so I had to get creative with the sauce…

Dry Rub:
3 tablespoons Chinese five-spice powder
1 tablespoon light brown sugar
1 tablespoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Glaze:
1/3 cup of Hoison sauce
2 Tablespoon Catchup

1.5 pound of ribs, cut into pieces
1 large onion

Preheat over to 350 degrees. Combine dry rub ingredients together in a bowl, mix well, dip rib pieces into bowl to cover all sides, lay flat in baking dish. Lay onion slices on top of dry rub covered ribs. Mix glaze ingredients together, drizzle over onion and ribs. When oven is ready, bake ribs for 1.5 hour until tender, check half way and turn the ribs over if you prefer.