Flip the baby back ribs meat side down. Run a sharp knife under the membrane. Take a paper towel to grip the membrane and pull it off the ribs. Set aside.

In a small bowl, mix avocado oil, garlic cloves, Chinese five spice powder, kosher salt, and ground white pepper together.

Rub the paste all over the ribs and marinate in the refrigerator for 2 hours to overnight.

Instant Pot method: place trivet into the Instant Pot, add ½ cup water, place ribs (standing up) on top of the trivet. Close lid, seal the valve, and cook at high pressure for 20-25 minutes depending on how tender you want the ribs. Once done, let it naturally release before removing.

Oven method: preheat oven to 350F, place ribs on a foil lined rimmed baking sheet and bake for 2-2 ½ hours.

When ribs are done, remove from Instant Pot or oven, baste both sides with hoisin glaze.

Broil method: broil the cooked ribs for 4-5 minutes or until hoisin glaze has caramelized.

Air fryer method: if necessary cut ribs to fit air fryer basket and air fry for 4-5 minutes at 400F or until hoisin glaze has caramelized. You might have to do this in batches.

Add all ingredients to a bowl and mix until well combined. If the sauce is thick add more water 1 teaspoon at a time.