Remove the silver skin membrane on the Pork Baby Back Ribs (3 pound).
Once the skin has been removed, use some Neutral Oil (to taste) and lightly coat the ribs.
Add the Rib Dry Rub (to taste) on liberally.
Once the rub is on – Foil it!
Preheat the oven to 250 degrees F (121 degrees C).
Put the foiled ribs on a oven safe pan with a rack. If you don’t have a big enough rack and pan, you can use foil balls on a cookie sheet as an alternative method.
Put it in the oven. Set a timer for it for 2 hours and 45 minutes to 3 hours. Our ribs will have a different thickness, so adjust the time accordingly. You may need to put it for an extra 15 minutes or reduce it by 15 minutes. You will know the ribs are done when they are soft and jiggle – borderline falling apart.
Peel the Fresh Ginger (1 centimeter), Garlic (2 clove) and Shallot (3)
In a food processor, blitz the garlic, shallot and ginger.
Set the stove to medium low heat.
In a frying pan or wok, add in 2-3 tablespoon of Neutral Oil (to taste) and wait for it to get hot.
Add in the garlic/ginger/shallot mixture and brown it. Keep stirring, garlic burns quickly – especially near the edges of the pan.
When it has browned, add in the Coca Cola (255 milliliter), Cooking Wine (1 tablespoon), Fish Sauce (1/2 teaspoon), Ketchup (2 tablespoon), Yellow Mustard (1 tablespoon), Hot Sauce (2 tablespoon) and cook it for 15-20 minutes until it has reduced and has slightly thickened.
When the sauce has slightly thickened, turn off the heat and wait for the ribs to finish cooking in the oven.
Once the ribs have finished cooking, remove it from the foil.
Brush the sauce on the front and back of the ribs.
Set the oven to broil and bake it for 5 minutes each side.
Brush on more sauce and repeat the process of putting it in the oven for 5 minutes to caramelize.