Grilled Pork Ribs
4 lbs. Kowalski's All Natural Pork Loin Back Ribs (2 racks), cut in half
3 cups barbeque sauce
Arrange ribs on a 10x15" jelly-roll pan. Pour sauce over ribs, turning to coat; cover with plastic wrap. Refrigerate 1-2 days. Wrap each rib section in foil; reserve sauce. Using indirect heat cooking method, heat grill to medium; turn half of grill off (or move coals to one side). Grill ribs over unheated side of grill, covered, until ribs are tender (2 ½-3 hrs.). Bring reserved barbeque sauce to a boil over medium heat; boil 5 min. Carefully remove ribs from foil to dinner plates; serve with warm sauce.
Variation: For Oriental Ribs, whisk together 2 ¼ cups ketchup, 1/2 cup hoisin sauce, 1/4 cup superfine sugar, 1 tsp. minced garlic and 1 tsp. kosher salt to use in place of the barbeque sauce. Garnish finished ribs with toasted sesame seeds (available in the International Foods Aisle).