Glazed Asian Pork Ribs

What's better than sticky glazed Asian pork ribs?  I love their ooey gooeyness.  This recipe is fantastic served over jasmine rice and topped with sliced green onions and sesame seeds.  

6 bone-in country style pork ribs (6 - 8 oz each)

6 green onions, very finely chopped

6 garlic cloves, minced

1/2 cup soy sauce

1 tsp ginger

1/4 cup rice vinegar

1/3 cup brown sugar

1 1/2 Tbsp sesame oil

2 1/2 Tbsp Chili sauce

1/4 cup apple cider

3 Tbsp cornstarch

Grill the ribs over medium high heat for 5 - 7 minutes or until grill marks appear on all side.  Remove ribs.

For braising liquid, combine onions, garlic, soy sauce, ginger, vinegar, brown sugar, oil and chili sauce in a cast iron skillet.  Place pan on grill and cook uncovered 2 - 3 minutes or until simmering.  Stir often.  

Whisk cider and cornstarch in small bowl until smooth.  Stir into pan.  Cook and stir 1 - 2 minutes or until very thick and shiny.  Reduce heat to medium-low.

Place ribs in the pan.  Cover tightly with aluminum foil.  Place pan over low heat and cook, covered for 30 - 45 minutes or until ribs are tender.  Remove pan from grill.  

Increase heat to medium-high.  Remove ribs from pan and set them directly on the grid of the grill.  Grill covered for 4 - 5 minutes, basting occasionally with sauce.  Remove ribs from grill and serve them over rice with sauce, topped with sliced green onions and sesame seeds.