These Asian-Style St Louis Pork Ribs prove that grilling and barbecuing can be easy and fun.
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2slabs Smithfield Extra Tender Fresh Pork St. Louis Style Ribs
1/4cupof tamari sauce
2tablespoonsof fresh ginger, peeled and minced
4garlic cloves, grossly chopped
1/2jalapeño pepper, deveined and seeeded
4tablespoonsof fresh cilantro
2tablespoonsof rice vinegar
In a food processor, process all the ingredients but the ribs, until a thick sauce is formed. Reserve and divide.
Unpack the ribs and dry them with paper towels.
With the help of a paring knife and paper towels, peel the thin membrane that covers the bone side of the ribs and discard it.
Cover a tray with aluminum foil, and place the ribs on it.
With a brush, evenly coat the ribs, both sides with half of the BBQ sauce. Cover and refrigerate.
Let the ribs marinate for at least 1 hour before grilling them.
Preheat the grill to medium (325˚F) and grease the grates.
Barbecue the ribs over indirect fire in a covered grill for about 45 minutes. Every 15 minutes, flip the ribs and baste them with more BBQ sauce.
Barbecue the ribs until the meat thermometer marks 155˚F-160˚F.
Serve the ribs immediately and sprinkle with fresh cilantro and green onion.
For a less spicy BBQ sauce, omit jalapeño and substitute hoisin sauce by using ketchup instead.