So, I marinated some country ribs in Chinese rib sauce (Butcherblock Sauces) grilled at 450 for 6 minutes a side, wrapped in foil raised direct for a total of 16 minutes while I grilled two rounds of sliced eggplant and squash.
When i tell you I was rushing, there aren't words. But they were tender and fun to eat! So, for 22 minute tender pork, where does everybody weigh in? Love em or leave em?