Mongolian Pork Ribs

Looking for something different to do with the country style pork ribs I had in the freezer brought me to this dish. I'm not a fan of traditional barbecue flavors, but I do love all things Asian. By combining several of the pantry staple sauces and ingredients I keep on hand, dinner was as easy as marinating the ribs for a few hours and then cooking them on the grill. I first sear them over high heat, then finish the cooking on indirect heat, basting the ribs with the reduced marinade. You end up with deliciously caramelized sticky meaty ribs. Try these when you are looking for something different on the grill, so good!

Mongolian Pork Ribs

6 pcs. Country Style Pork Ribs, about 1-1 1/2" thick
1/2 c. teriyaki sauce
2 tsp. black bean and garlic sauce
4 tbsp lite soy sauce
1/4 c. Hoisin sauce
2 tsp. Sriracha (hot chili sauce) more or less, this is optional
2 tsp. minced garlic
2 tsp. minced ginger

Combine marinade ingredients in a gallon size zip lock bag. Add the ribs, squish to distribute. Seal the bag, removing as much air as possible. Allow to marinade for at least 6 hours or overnight in the refrigerator. Turn once or twice during marinade time. Preheat grill to high for about 15-20 minutes. Spray with non stick spray or brush with oil. While grill is preheating remove ribs from marinade. Place marinade in a saucepan and bring to a boil for about 3 minutes to reduce it to the consistency of barbeque sauce. Sear ribs on all sides so they are well marked and a bit charred. Move them to an indirect part of the grill, lowering the heat to about medium. Cook another 20-30 minutes, basting with the reduced sauce and turning about every 5 minutes or so. Serve with reserved sauce if desired. Enjoy!


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