INGREDIENTS
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4 lbs riblets
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For the marinade:
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1/2 cup hoisin sauce
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6 oz can pineapple juice
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For the rub:
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1 tbsp kosher salt
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1/2 tsp 5-spice powder
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1 tbsp brown sugar
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pinch of cayenne pepper (optional)
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For the glaze:
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1/4 cup hoisin sauce
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1/2 cup ketchup
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1/4 cup seasoned rice vinegar
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1 tsp soy sauce
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1 tbsp Asian fish sauce (optional)