Recipes

Preheat grill to 250°F, with an indirect heating location – if using a gas grill, only light half of the burners; if using a charcoal grill, move hot coals to one side of the grill. ​

In a baking tray place a large piece of aluminum foil and top with parchment paper. Place ribs, meat side down, onto parchment. ​

In a small bowl combine sugar, garlic powder, paprika, and cayenne pepper. Sprinkle over all sides of ribs, rubbing into meat to ensure good penetration. Wrap parchment and foil around ribs creating a tight packet. ​

Place foil wrapped ribs onto the indirect heat section of the grill, meat-side down, and close the lid. Grill for 1 ½ - 2 hours, until ribs reach an internal temperature of around 195°F. Remove from grill and allow to cool slightly. ​

While ribs are cooking, prepare glaze by combining honey, soy sauce, and rice vinegar in a small saucepot. Place over medium heat and reduce by half. Set aside. ​

Increase grill temp to 350-400°F. Unwrap ribs and brush on both sides with glaze. Place on direct heat section of grill and grill on both sides, brushing with glaze 1-2 more times, until caramelized. Reserve remaining glaze. ​

Remove ribs from grill and cool for 5-10 minutes before cutting. Drizzle with remaining glaze and toss to coat. Garnish with scallions and sesame seeds if desired. ​

*Whole muscle pork cuts are safe to eat when cooked to 145 degrees and allowed to rest for 3 minutes.​