Steamed Pork Buns

So, I didn't make the buns (I will next time when I can attempt gluten-free buns). I used the recipie for the filling to season my pork (boneless ribs/ country style). I separated the ribs, then patted dry, then seasoned both sides with salt, pepper, & a little onion & garlic powder. Lined deep pan with foil, w/ some veg oil on bottom. Then, put the sauce mixture over them. I cooked them at 300 F for 2 hrs, then flipped & did an extra 15 to get the juices on the other side. You could broil it at the end for a few mins to caramelize the sauce too! I didn’t put the extra Hoisin at the end because I only cooked 1.5 lbs meat, so I had plenty of sauce. I covered the pan tightly in foil the whole time (steam= tender). They were absolutely delicious, sweet, and fall apart tender (seriously, a plastic fork pulled them apart)! I didn't have oyster sauce, so I used about 1 tsp GF fish sauce instead, and I used powdered ginger (maybe 1/4 tsp) instead of fresh grated, but everything else I followed and it was amazing. I served w/ white rice drizzled w/ the pan sauce & broccoli. It was a big hit with my son (10) who said, "WOW! We definitely have to make these again" and went back for seconds!