Ted Abela’s Asian Country-Style Pork Loin Ribs

Ted Abela’s Asian Country-Style Pork Loin Ribs
Food and Drink

Courtesy of Ted Abela

Ted Abela’s Asian Country-Style Pork Loin Ribs

Makes: 12 servings

 

6 pounds boneless country-style pork loin ribs, trimmed of excess fat
2 3/4 cups (1/2 of a 45-ounce bottle) barbecue sauce (Abela suggests KC Masterpiece Original)
2–3 cups low-sodium soy sauce, or to taste
1/2 tablespoon hot pepper sauce
1/4 cup freshly squeezed lemon juice
1/2 cup lemon pepper
1/3 cup garlic powder (optional)
48 medium cloves garlic, chopped

COMBINE barbecue sauce, soy sauce, hot pepper sauce, lemon juice, lemon pepper, garlic powder and chopped garlic. Stir to syrupy consistency, adding more barbecue sauce if needed. Reserve about 1 cup of this mixture in a resealable plastic storage bag for basting on the grill later. Then divide the remaining mixture between two other resealable bags.

CUT RIBS into strips that run 3 to 4 inches long and an inch wide. Should make about 24 pieces. Divide them evenly, and drop into the two large bags holding the sauce mixture. Seal, and massage to coat the meat evenly. Refrigerate, and marinate at least 2 hours or overnight.

IF USING A GAS GRILL, heat to medium-high. If using a charcoal grill, distribute heated briquettes evenly under cooking area for direct heat. Cook ribs for 3 to 4 minutes, drizzle with a little of reserved sauce, and then turn ribs. Cook another 3 to 4 minutes until meat is cooked to desired degree of doneness. Serve hot, warm or at tailgate temperature.