Cantonese Pork BBQ Spareribs

Pork

pork ribs
4 teaspoons minced garlic
3 tablespoons sugar
5 tablespoons Koon Chun Thick Soy Sauce
1/3 cup Koon Chun Hoisin Sauce
1/2 cup Shaohsing Chinese Wine
2 tablespoons Koon Chun ground bean sauce
***GLAZE***
2 tablespoons honey
2 teaspoons sesame seed oil
3 tablespoons thin soy sauce

Take all the marinade ingredients and put into a bowl. Heat it up slightly so all the ingredients combine. Add a little cornstarch and water to thicken it up a little. It sticks to the ribs better this way. Put the ribs and marinade in a pan big enough to contain full racks. Cover and refrigerate for a week. Also remove and switch around the ribs twice a day so all the ribs are well marinated. Don't  use a plastic bag here since the marinating drying slightly on the ribs works better. Get your grill hot. You can use almond/apple/maple at a 50/30/20 ratio. Hot smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about 200 to 225F. Brush the marinade several times while cooking. After ribs are done, brush the with the glaze.