From the Chef’s Corner
Add orange juice and cover. Marinade 30 to 60 minutes. Combine chili sauce, hoisin sauce, orange rind, bottled hot sauce and brown sugar in a small bowl.
Prepare a medium fire in charcoal grill or preheat one side of gas grill to medium.
Remove ribs from the dish and pat dry. Place ribs on grill. Grill with indirect heat about 1 ½ to 2 hours or until tender, brushing with sauce several times during last 20 minutes of grilling. Try it, you’ll like it.