This recipe has been adapted from Cook’s Illustrated.  I’ve only used country style ribs, but a butt roast can be used as well, just with extra butchering involved.

4 lbs country ribs
1/4c sugar
1/2c soy sauce
1/4c hoisin sauce
1/4c Shao Hsing rice wine or dry sherry
1/4t pepper
1t Chinese five spice
2t toasted sesame oil
1T grated ginger
2 garlic cloves, minced
1/4c ketchup
1/4c honey

Whisk together all ingredients except for the ketchup and honey. Set aside 1/3c of the marinade.  Thoroughly pierce pork with a fork and place in a large Ziploc bag along with marinade.  Shake well to evenly distribute and refrigerate for 5 hours.  Meanwhile make the glaze by combining reserved marinade, honey and ketchup in sauce pan and cook over medium heat until thickened, 6~8 minutes.

Preheat oven to 300 F and line a rimmed baking sheet with foil.  Place an oven-safe wire rack on the sheet and arrange the pork on the wire rack.  Pour enough boiling water onto the sheet pan to cover the bottom and wrap the pan with foil.  Bake for 20 minutes.  Remove foil and bake for another 45 minutes or until the edges of the pork begin to crisp.

Set oven to broil and cook pork for 5 minutes.  Coat top half of pork with the glaze and broil for another 5 minutes.  Flip pork with tongs and repeat broiling, glazing and broiling steps.