Sticky Hoisin Pork Ribs

Sticky Ribs:--
1 kg rack baby back pork ribs, silverskin removed
SIDS SALT & PEPPER to taste
Five Spice Powder
1 tbsp rice bran oil
2 cups Hoisin Sauce
Toasted peanuts, chopped
1 small jalapeño or fresno chilli, thinly sliced
2 spring onions, thinly sliced
Tangy Smashed Cucumbers:--
5 English cucumbers, ends trimmed
SIDS SALT & PEPPER to taste
1 clove garlic, grated
1 tbsp light soy sauce
1 tbsp malt vinegar
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp toasted sesame oil
2 tsp sugar
½ tsp chilli flakes
Toasted sesame seeds
SIDS CHILLI & LIME OIL, optional
Garlic-Scented Rice and Garlic Chips:--
5 cloves of garlic
2 tbsp butter
1 tbsp rice bran oil
1 cup (200 g) jasmine rice
1¼ cups water
SIDS SALT & PEPPER to taste

Prepare the Ribs: Season the whole rack of ribs with generously SIDS SALT & PEPPER and a few large pinches of Five Spice mix, and then double-wrap with heavy duty aluminum foil and refrigerate for at least 1 hour, up to overnight. Ensure the ribs are well wrapped in foil so the liquid released in cooking stays in the pouch.
Cook the Ribs: Preheat the oven to 135˚C. After marinating, place the foil-wrapped ribs on a baking tray, fat side-up, and bake in the centre of the oven for 2 hours, until tender.
While the ribs are cooking, make the Smashed Cucumbers.
Smashed Cucumbers: Set one cucumber on a cutting board and smack it with the flat side of a knife until it cracks into long sections. Repeat with the remaining cucumbers. Once all are smashed, cut the cucumber pieces at an angle into about 2 cm pieces, so they are bite sized.
Place the cucumbers in a strainer, toss with some SIDS SALT & PEPPER and let sit at room temperature for at least 15 minutes, up to 1½ hours.
While cucumbers drain, combine SIDS LOW SUGAR RASPBERRY VINEGAR, SIDS CHILLI & LIME OIL and all remaining ingredients, except cucumber, in a bowl and stir until sugar is dissolved. Once drained, add cucumber pieces to the bowl with the dressing and toss to combine. Season to taste, adding more vinegar or SIDS SALT & PEPPER if necessary, and top with toasted sesame seeds and chilli oil or crisp just before serving.
Make the Garlic Rice: Thinly slice 3 cloves of garlic. Heat butter in a saucepan over medium heat until melted and slightly frothy. Add the garlic slices and swirl the pan to coat. Let the slices fry up until fragrant and the edges are golden brown, about 2-3 minutes. Once fried, transfer the garlic chips to a plate lined with a paper towel and sprinkle with salt. Set aside.
Grate the remaining 2 cloves of garlic and add to a small sauce-pot. Add 1 tablespoon of the butter used to fry the garlic and cook over medium heat until garlic is fragrant, about 30-60 seconds. Add the rice, water and a pinch of salt and stir to combine. Cover with a tight-fitting lid and bring to boil over high heat. Once boiling, reduce heat to a bare simmer and cook until rice is tender, about 15 minutes. Remove from heat, and let sit for about 10 minutes before uncovering and fluffing with a fork.
Once ribs are tender, remove them from the foil and turn the oven grill on LOW. Use part of the leftover foil to line the baking tray. Brush hoisin sauce liberally all over both sides of the ribs, leaving the meaty side up, and grill for a moment. Remove from the oven, brush again and grill, repeating this process a few times until the ribs are sticky and sizzling. Let rest for a few moments before slicing.
Top with peanuts and jalapeños and serve alongside cucumbers and rice--with plenty of napkins.