Ingredients: 3 racks Niman Ranch St Louis-Style pork spare ribs Marinade 1/2 c Vietnamese fish sauce 1/2 c Sugar 5 cloves minced garlic 3 minced Thai chili's 1 stalk minced lemongrass Sauce Dry Ingredients: 1/2 c honey 1/2 c brown sugar 4 cloves minced garlic 5 minced Thai chili's 1 bulb minced fresh ginger 1/2 c diced shallots 1/2 c chopped cilantro Wet Ingredients: 1/2c hoisin sauce 1/2 c catsup 1/2 c light soy sauce 1/2 c dark soy sauce 1/2 c rice wine 1/2 c brewed coffee 1/8 c oyster sauce Directions: Combine all the ingredients in the marinade. Marinate 3 racks of Niman Ranch pork spare ribs for 4 hours at room temperature. Bake the ribs in a 500°F oven for approximately 40 minutes or until well browned. Finish the ribs on a hot grill. For the sauce: Combine all the wet ingredients and set aside. Combine the honey and sugar and bring to a boil. Add in the dry ingredients and let mixture cook for 5 minutes. Pour in the wet ingredients and cook mixture until it is reduced by 1/4. Emulsify in a blender until smooth and strain. When ribs are cooked, cut into 5 portions. Arrange on a platter and spoon sauce lightly over the ribs. Garnish with green onions and chopped cilantro.