Chinese Spareribs & Sesame Noodles

Ribs:

2 racks pork spareribs, 4 pounds each, trimmed of excess fat 
1/2 cup Chinese five-spice powder 
Sea salt and freshly ground black pepper 
2 tablespoons sesame seeds, for garnish 
Chopped fresh cilantro leaves and green onion, for garnish 
Teriyaki Glaze: 
1 cup low-sodium soy sauce 
1 cup grapefruit juice 
1/4 cup hoisin sauce 
1/4 cup ketchup 
3 tablespoons rice vinegar 
1/4 cup brown sugar 
1 fresh red chili 
2 garlic cloves, smashed 
2-inch piece fresh ginger, whacked open with the flat side of a knife


Preheat the oven to 300 degrees F. 
Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours. 

To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. 

In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving. 

Cold Sesame Noodles

1/2 pound Chinese egg noodles 
3 tablespoons dark sesame oil 
2 tablespoons peanut oil 
2 green onions, thinly sliced on the diagonal 
1-inch piece fresh ginger, minced 
3 garlic cloves, minced 
1 teaspoon red chili paste, such as sambal oelek 
2 tablespoons brown sugar 
1/2 cup creamy peanut butter 
3 tablespoons rice vinegar 
3 tablespoons soy sauce 
6 tablespoons hot water 
1 tablespoon toasted sesame seeds 
Cucumber slices, for garnish 
Fresh cilantro leaves, for garnish

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. 
In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.