Simple Grilled Bone-in Rib Pork Chops

Ingredients

• 2 chops (about 283 g each)bone-in rib pork chops
• 120 ml (½ cup)hoisin sauce
• 15 ml (1 tablespoon)garlic, peeled and minced
• 22.5 ml (1½ tablespoons)soy sauce
• 15 ml (1 tablespoon)fresh ginger, peeled and grated
• 15 ml (1 tablespoon)red wine vinegar
• 15 ml (1 tablespoon)rice vinegar
• 15 ml (1 tablespoon)apple cider vinegar
• 10 ml (2 teaspoons)sesame oil
• 10 ml (2 teaspoons)sugar
• 7.5 ml (1½ teaspoons)hot sauce, such as Sriracha or Tabasco
• 2.5 ml (½ teaspoon)ground white pepper
• 2.5 ml (½ teaspoon)freshly ground black pepper

Instructions

1. 1

   Trim the chops

   Trim excess meat and fat from the ends of the bones. Rinse the chops, pat them dry and set them aside.

2. 2

   Mix the marinade

   In a bowl, whisk together the hoisin sauce, garlic, soy sauce, ginger, all three vinegars, sesame oil, sugar, hot sauce and both peppers.

3. 3

   Marinate the pork

   Put the chops in a resealable freezer bag and pour in about 60% of the marinade. Coat the meat, seal the bag and refrigerate for 6–8 hours or overnight. Keep the remaining 40% aside for glazing later.

4. 4

   Bring to room temperature

   An hour before grilling, take the chops from the refrigerator, drain them and place them on a plate. Pat dry with kitchen paper and discard the used marinade.

5. 5

   Season the chops

   Season the chops lightly. They can be cooked in different ways, though charcoal grilling is the traditional approach described here.

6. 6

   Prepare the grill

   Set up an outdoor charcoal grill for high heat.

7. 7

   Heat the grate

   Let the grilling grate heat for about 5 minutes, then lightly oil it.

8. 8

   Sear over coals

   Grill the chops directly over the hot coals on high heat for about 3 minutes per side, until browned and marked.

9. 9

   Finish over indirect heat

   Move the chops away from the direct heat. Brush the reserved marinade over both sides as they cook over indirect heat, until the centres are no longer pink.

10. 10

    Rest and serve

    Remove the chops from the grill and leave them to rest for 5 minutes before serving.

What are grilled bone-in rib pork chops?

These are rib chops cooked on a barbecue, with the bone left in for the grilling. The recipe pairs the charcoal method with a hoisin-based marinade, combining sweet, savoury, sharp and gently spicy flavours.

The sauce is Asian-inspired rather than a claim of a traditional barbecue style. Searing the meat first and then moving it away from the coals gives it browned grill marks while allowing it to finish more gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 26g protein, 18g carbs, 18g fat.

The pork provides most of the protein and some of the fat, while hoisin sauce and sugar contribute carbohydrates; the marinade also adds fat from sesame oil. Serve a portion with vegetables and a modest helping of rice or another grain for a more rounded plate.

Why use this marinade?

Hoisin brings sweetness and depth, while soy sauce adds savouriness. Garlic and ginger give the mixture a fragrant edge, and the three vinegars contribute acidity.

Sesame oil, sugar, hot sauce and the two peppers round out the flavour. Reserve a portion before it touches raw pork so it can be used for glazing during the final stage.

Marinating and preparing the chops

Marinating time: The recipe gives the chops 6–8 hours in the refrigerator, or up to overnight. This lets the marinade coat the surface thoroughly.

Before grilling: Drain the chops an hour ahead, pat them dry and discard the marinade from the bag. A drier surface is better suited to searing than one coated in excess liquid.

Sear, then cook gently

Direct heat: Give the chops about 3 minutes on each side over the hot coals to develop browned marks. Stay nearby during this stage, as the sugary marinade can darken quickly.

Indirect heat: Move the meat away from the coals and continue cooking, brushing with the reserved marinade on both sides. Use a food thermometer if available; the centre should reach 63°C, followed by the recipe’s 5-minute rest.

Serving and timing

The method includes 6–8 hours of marinating, or an overnight option, plus an hour out of the refrigerator before grilling. The grilling time after searing is not specified, so allow for it rather than relying on a fixed total cooking time.

Serve with a simple salad, grilled vegetables or rice to balance the rich, sweet-savoury glaze. Keep any extra side dishes distinct from the reserved marinade used to brush the pork.

Portions and the bone

The recipe lists two chops for four servings, so the portions are half a chop each. Since the bone is not eaten, the amount of meat per portion will depend on the size and cut of the chops.

For serving, you can slice the meat from the bone and divide it evenly. This also makes it easier to share the chops alongside sides.

Recipe notes & tips

• Keep the reserved marinade separate from the mixture used on the raw pork.
• Pat the chops dry before they go onto the grate to help them brown.
• Oil the hot grate lightly to reduce sticking.
• Use tongs to move the chops from direct to indirect heat.
• Check the centre with a food thermometer rather than judging doneness by colour alone.
• Let the chops rest for 5 minutes before serving.

Variations

• Adjust the heat: Use less hot sauce for a milder glaze.
• Choose Sriracha: Use it for a garlicky chilli note in place of Tabasco.
• Use a gas grill: Set one side for high heat and finish the chops over the cooler side.
• Add citrus: Serve with lime wedges for a fresh, sharp contrast.
• Pair with greens: Add grilled spring onions or a crisp green salad alongside.

Common mistakes to avoid

• Using the bag marinade to glaze: Keep the reserved portion separate and discard the marinade that touched raw pork.
• Skipping the drying step: Pat the chops dry so excess moisture does not hinder browning.
• Cooking only over direct heat: Move the chops away from the coals after searing to finish more gently.
• Leaving the chops unattended: Watch closely while searing because the sweet sauce can darken quickly.
• Cutting in immediately: Rest the chops for 5 minutes before serving.

How to store

Refrigerate leftover cooked pork in a covered container within 2 hours and use within 3–4 days. Reheat gently until hot throughout, taking care not to dry out the meat.

Frequently asked questions