An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Char Siu Ribs (Chinese BBQ Pork Ribs)

Filled with the flavors of Asia, these colorful pork ribs are a delicious Cantonese treat!

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Cooking for 2 people


  • 1 slab baby back ribs, membrane removed and cut in half


  • 1 tbsp. Chinese five-spice powder
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup mirin rice wine
  • 2 tbsp. honey
  • 1 tbsp. Sriracha
  • 1 tbsp. fresh ginger, roughly chopped
  • 2 tsp. onion powder
  • 2 tsp. granulated garlic
  • 2 tsp. red food coloring
  • ½ tsp. sesame oil

1 Food Prep

Begin by removing the membrane on the bone side of the ribs. Then cut the ribs in half. 

Combine the marinade ingredients in a large bowl and blend well.  

Place the ribs in a large, resealable bag and add the marinade. Remove any excess air and seal the bag. refrigerate overnight, 8–12 hours. 

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets. Add 3–4 chunks of Kingsford™ BBQ Smoking Chips or Chunks. Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.

Method: Two-Zone Method

Temp: 250°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly. 

  • Remove the ribs from the bag and pat dry with paper towels.  

  • Place the ribs onto the indirect, cooler side of the grate, cover and allow them to cook until tender, approximately 3 hours, until they reach an internal temperature of 145°F on a digital meat thermometer.  

  • Once the ribs come off the grill, allow them to rest for 10–15 minutes before handling and slicing them. 

  • Enjoy the smokiness, and the delicious layer of flavor the marinade provides! 

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal. 

Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.

For safe meat preparation, reference the USDA website.

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