When I first became a home owner, my dad flew out from Washington to visit and told me that I was missing a key ingredient; a grill. We took a trip to Lowe’s and picked out a Char-Broil TRU-Infrared Stainless 2-Burner Gas Grill. Twelve years later it has served our house extremely well, and through my experiences I’ve become a grill master. We have cooked everything from amberjack to filet mignon. Now that grilling season is about to heat up, I want to make sure you’re prepared too! We recently upgraded to a Char-Broil Commercial Series TRU-Infrared 4-Burner Gas Grill, and I am loving it! Read on for a tasty BBQ Asian ribs recipe.
This post is sponsored by Everywhere Agency on behalf of Char-Broil; however, all thoughts and opinions expressed are my own.
Why Char-Broil TRU-Infrared is the best
My new Char-Broil gas grill was a perfect transition. I didn’t want to go with any other grill because of the TRU-Infrared technology that Char-Broil provides. The commercial 4-burner grill cooks evenly, so you do not have to worry about cold spots, or flare ups. There is nothing worse than an unexpected flare up and bye-bye eye brows. No worries with this grill – you are protected because of the infrared emitters, which are then covered by the porcelain coated cooking grates. The TRU-Infrared technology not only evenly distributes heat, but it cooks food faster, and up to 50% juicier. You can’t beat that!
This Char-Broil Commercial Series grill is easy for beginners and grill master’s with the one-touch Surefire electronic ignition. All you do is turn on the propane tank, turn the knobs to desired heat, push the ignition button, and the Char-Broil 4-Burner Gas Grill is ready to cook up some delicious food.
One of my favorite features is the fuel gauge. My last Char-Broil grill was not equipped with a fuel gauge, so at times I would start grilling and run out of propane, but now with this commercial upgrade I will not have to worry about this inconvenience. I will be prepared when I need a refill. Speaking of my first grill, my best memory was during Hurricane Matthew in 2016. Our power was out, we took in great grandparents who lived on the coast, and they brought all of their meat from the freezer that was slowly de-thawing. Thankfully, we had propane in the tank and were able to grill a feast because we had our trustworthy Char-Broil grill.
Another great feature is the side burner, which comes with two options, a griddle or a grate. You can use the grate to cook like a gas stove, or the griddle to make sides for your main entree. On the other side of grill gives is a side shelf for resting your food, or holding your spices and grilling tools needed to get the job done.
This grill is perfect for entertaining! You can cook so much food on the 725 square inches of cooking surface. Because of the large surface my family decided to break in our new grill by cooking a couple racks of baby back ribs. As you can see there was still room to add in more food! With summer around the corner, grilling season is about to heat up, and I am well prepared with my new Char-Broil 4-Burner Gas Grill.
Are you ready to upgrade your grill?
BBQ Asian Ribs Recipe
Ready for that Asian ribs recipe I tempted you with at the beginning of this article? Here it is!
- 2 racks of baby back ribs
- Chinese five-spice powder
- 2 green onions, chopped, for garnish
- 6 tbsp hoisin sauce
- 2 tsp corn flour
- 50 ml water
- 2 tbsp brown sugar
- 1 tbsp sesame seeds
- Salt and Pepper
- Preheat grill to approximately 250 degrees F
- Season the ribs with the five-spice powder, salt and pepper. Put the ribs, meat side up, on the grill. Let the ribs cook for 1 hour with your TRU-Infrared grill (2 hours if a traditional grill).
- While the ribs are cooking, prepare the Asian barbecue sauce. Heat a medium saucepan over medium heat.
- Add 6 tbsp hoisin sauce, 50 ml water and 2 tsp corn flour. Whisk together until well incorporated. Simmer the glaze for 1-2 minutes.
- Add 2 tbsp brown sugar and the sesame seeds. Continue whisking. Allow the sauce to bubble up, whisk again, and repeat. Once the sauce thickens it’s ready.
- Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl.
- After the ribs have cooked for 1 hour, baste them with the BBQ sauce. Close the grill lid and let cook an additional 10-15 minutes (TRU-Infrared) or another hour (regular grill), or until ribs reach an internal temperature of 165 degrees F.
- Move the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone. Drizzle with the reserved glaze and garnish with the chopped green onions.
We served our BBQ Asian ribs with a side of brown rice and Parmesan asparagus (heated on the side burner). Talk about delicious! The boys even asked for seconds.
Block parties, celebrations and weekend BBQ’s are going down this spring and summer with our new Char-Broil TRU-Infrared 4-Burner Gas Grill!
Don’t forget these grilling accessories!
Char-Broil Signature TRU Infrared 4-Burner Cabinet Gas GrillChar-Broil 3-4 Burner Rip-Stop CoverChar-Broil Aspire Silicone Basting Brush with BowlChar-Broil 9689503 5-Piece Grilling Glove and Utensil Set