Ted Abela's Asian Country-Style Pork Loin Ribs 12.000
Oct 31, 2007

Redskins tailgaters know who Ted Abela is: the guy from Woodbridge with three grills, eight or 10 warming trays and a pot of bubbling oil where funnel cakes are made every few minutes.

This is a recipe he is semi-famous for and makes at every home game. He buys the ingredients in large quantities from big-box retailers such as Costco and Sam's Club. These ribs are quite salty, so taste the marinade, adjusting the seasoning to your liking.

Servings: 12
  • 2 3/4 cups (1/2 of a 45-ounce bottle) store-bought barbecue sauce, preferably KC Masterpiece Original, plus more as needed
  • 2 to 3 cups low-sodium soy sauce, or to taste
  • 14 dashes (about 1/2 tablespoon) hot pepper sauce, preferably Crystal brand
  • 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
  • 1/2 cup lemon pepper
  • 1/3 cup garlic powder (optional)
  • 48 medium cloves garlic, chopped
  • 6 pounds boneless country-style pork loin ribs, trimmed of excess fat


Combine the barbecue sauce, soy sauce, hot pepper sauce, lemon juice, lemon pepper, garlic powder, if using, and chopped garlic in a mixing bowl; stir to a syrupy consistency, adding more barbecue sauce if needed. Reserve about 1 cup in a small resealable plastic food storage bag (for basting on the grill later); divide the remaining sauce mixture between 2 large resealable plastic food storage bags.

If the ribs are not already in handy portions, cut them into strips 3 to 4 inches long and 1 inch wide (about 24 pieces). Divide them between the 2 large bags with the sauce mixture, then divide the remaining sauce mixture between the bags. Seal and massage to coat the meat evenly. Refrigerate and marinate at least 2 hours and up to overnight.

When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Place the meat on the grill and cook for 3 to 4 minutes. Before turning the ribs over with tongs, drizzle a little of the reserved sauce mixture on the meat. Cook for 3 to 4 minutes on the second side or until the meat is cooked to the desired degree of doneness. (Discard the remaining marinade.) Serve hot, warm or at tailgate temperature.

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Recipe Source

From Ted Abela of Woodbridge.

Tested by Sally Squires.

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