Ribs in hoisin sauce with rice noodle salad

A method of preparing

1. Preheat the oven to 170 degrees Celsius.
2. In a bowl, combine brown sugar, 1 teaspoon salt, and 1 tablespoon five-spice spice mix.
3. Line a baking sheet with aluminum foil, preferably double-layered. Place the ribs on the foil, meaty side up, and rub the prepared spice mixture over them. Pour half a cup of water next to the ribs.
4. Take another sheet of aluminum foil and cover the ribs from above, then bring the edges together to form a closed pillow.
5. Bake the ribs for 1 hour and 40 minutes without removing the foil.
6. While the sauce is baking, prepare the sauce. Add the hoisin sauce, soy sauce, honey, 1 teaspoon of five-spice powder, chili paste, garlic, and ginger to the pot. Cook for 3-4 minutes, until everything is combined. Turn off the heat and set aside to cool and thicken slightly.
7. Salad: Cook the vermicelli pasta according to the package directions. Thinly slice the bell peppers and carrots, and chop the spring onion. Prepare a dressing with rice vinegar, fish sauce, and powdered sugar. Now simply combine everything, add the dressing, and mix. The salad is ready.
8. After 1 hour and 40 minutes, remove the ribs and uncover the top of the foil. Using a brush, thoroughly brush the ribs with the prepared sauce. At the end, you should have about 2 tablespoons of the prepared sauce left, which you should reserve.
9. Without covering with foil, place the ribs in an oven preheated to 210 degrees C for 8-10 minutes until the ribs brown.
10. After removing the ribs, transfer them to a board or platter and brush with the remaining sauce. Sprinkle the meat with fresh herbs and break them into smaller pieces. The ribs will be incredibly soft and tender. Serve the ribs with the prepared rice noodle and vegetable salad.