Let's get grilling

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.
Cooking for 0 people


Main Ingredients

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

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