COOK IT.
Not your typical rib, these boneless ribs are from the tail end of a pork loin cut in half and scored into portions that resemble ribs. Their fat and marbling allows these ribs to be cooked low and slow or seared at high heat on the grill.
The sweet like aromas from Apple Hardwood compliment the Asian flavors nicely, so go with our New England Apple or Competition Blend Hardwood Pellets.
Note: This recipe uses Louisiana Grills Sweet Rib Rub.
Place ribs in a glass baking dish.
In a glass measuring cup or bowl, whisk together oil, tamari, sweet chili sauce, and Sweet Rib Rub. Pour over ribs, cover with plastic wrap, and marinate at room temperature for 45 minutes.
Fire up your Louisiana Grills pellet grill and preheat to 400° F. If using a gas or charcoal grill, set it up for medium-high heat.
Place the ribs, directly on the grill grate (indirect heat/flame), and grill 5 to 7 minutes per side.
Remove from the grill and allow to rest for 10 minutes. Then garnish with scallions and toasted sesame seeds. Serve warm.
Glass Baking Dish
Glass Measuring Cup or Bowl
Plastic Wrap
If you want more smoke flavor, cook your ribs at 250°F for about 90 minutes and then turn up the grill to 400°F to finish them off.
Low Carb