- 3-4 lbs boneless pork ribs
- For glaze:
- 1/2 cup water
- 1/4 cup soy sauce
- 3 Tbsp sugar
- 2 Tbsp honey
- 1 Tbsp molasses
- 1 Tbsp sesame seed
- 1 Tbsp toasted sesame oil
- 1 tsp fresh ginger
- 1 tsp fresh garlic
- 2 Tbsp corn starch dissolved in additional 1/4 C cold water
- Add all ingredients except corn starch mixture to a sauce pan and simmer on low heat for 5 minutes (this should be done on a stovetop).
- Mix in corn starch mixture and cook for another minute until thickened. Then let cool.
- Coat pork pieces in glaze and place in fridge to marinate for at least 1 hour.
- Smoke your pork in Memphis Grill at 200°F for about 1 ½ hours or until the internal temperature reaches 130°F.
- Use your Genie tool to replace the EZ-Access Hatch with the Direct Flame Insert and turn your grill up to Open Flame 2 Setting.
- Once grill has reached searing temperature, sear the pork over direct flame for about 5 minutes or until the internal temperature reaches 145°F at the thickest part of the chop.
- Remove from grill and let rest for ten minutes before you serve
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