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Classic Kansas City Style Ribs
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- 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)
- 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.
- 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.
- 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.
- 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.
- 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.
Credit: Recipe created by sauce expert, Ardie Davis