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1
Wash the ribs in a sink of cool water, drain and dry with paper towels.
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2
Put ribs in large container.
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3
Sprinkle with sugar, black pepper, onions and soy sauce.
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4
Use your hands, rub mixture into ribs, making sure all surfaces have a coating.
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5
This should be a damp mixture, not a liquidy marinate.
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6
More juice will come from the ribs as they marinate.
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7
Cover container and marinate ribs in refrigerator at least 2 hours.
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8
Overnight is recommended.
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9
Leave ribs at room temperature for about 30 minutes before grilling.
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10
Make sure the grease catcher in your grill is cleaned out and empty.
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11
Make sure the grill is not close to the wooden fence or anything else that may be flamable.
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12
Line grill with aluminum foil (top and bottom) because it's going to get messy.
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13
Heat grill on high until hot.
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14
Mix up the ribs, putting the gooey brown mixture with onions at the bottom of the container on the ribs.
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15
Put ribs on grill, do not crowd ribs.
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16
Grill on medium high for about 4 to 5 minutes per side.
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17
I prefer my ribs slightly charred.
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18
The burnt edges are the best part.
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19
Watch the grill because there may be grease and sugar fire flare ups.
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20
Stand by with a water spray bottle to put out the fires.
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21
Serve hot with white rice and kimchi for Asian style, or with coleslaw, macaroni salad or potato salad for American style and lots of napkins.
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22
Then clean out the grill and empty the grease catcher.
