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Classic Kansas City Style Ribs

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  • Cook time: 4 h 20 m
  • Prep time: 2 h 30 m


  • 1/3 cup soy sauce
  • 2 tablespoons roasted sesame seed oil
  • 1 teaspoon powdered ginger
  • 1 cup Kingsford® Original Smoked Hickory Barbecue Sauce
  • 1 teaspoon granulated garlic
  • 1 cup white or cider vinegar
  • 2 tablespoons olive oil
  • 2 racks pork loin ribs (about two pounds each, with the membrane removed)


  1. Combine marinade ingredients in a medium bowl and mix well. Place the ribs in a large GLAD® Food Storage Bag and pour in marinade, ensuring ribs are fully covered. Set aside and marinate for 2 hours, or overnight in the refrigerator.
  2. Set up a two-zone fire for indirect grilling with Kingsford® charcoal by situating the charcoal on only one side of the grill, leaving the other side void. Heat to 400°F.
  3. Lightly oil the grill. Remove the ribs from the marinade and dispose of excess liquid. Place the ribs, bone side down, over direct heat and cover the grill for 6 to 8 minutes. Then turn the ribs and cover for another 6 to 8 minutes. Continue this process for 45 minutes to an hour or until ribs are tender. The USDA recommended minimum temperature for pork ribs is 145°F.
  4. Once tender, move the ribs to the void side of the grill and coat with additional Kingsford® Original Smoked Hickory Barbecue Sauce. Cover the grill for another 6 to 8 minutes.
  5. Remove ribs from the grill and cover with butcher paper or aluminum foil. Let rest for 10 to15 minutes. Slice the ribs into individual pieces and serve.

For safe meat preparation, reference the USDA website.

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