This recipe combines the southern flavors of baby back ribs with Taiwanese spices and ingredients. The ribs are slow-cooked in an oven with a brown sugar dry rub until the meat falls off the bone. They are then brushed with a sweet and spicy Taiwanese barbecue sauce, stuffed in a bao and garnished with a spicy cucumber slaw, pickled mustard greens, peanuts and cilantro.

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