Apologies in advance, because we don't normally have a written recipe for this sort of thing and my mom's bad at English, but she was making some Asian-style pork ribs recently with premade Asian "char siu" barbecue powder and used a new technique where instead of normally grilling them over charcoal, which added a sear and a flavorful bark to them that was tasty BUT they were much tougher, chewier overall, she instead baked them in the oven which produced a more tender pork rib but didn't have the bark or flavor of the charcoal grilling. My dad liked the baked ribs for how tender they were, but my brother preferred the charcoal ones for their flavor, and I was wondering how I can get more tender pork ribs through a charcoal grill that still have that tasty bark/smokiness to them without having the tougher flesh and unrendered chewy bits that are gross in them? Thank you in advance. submitted by /u/JimmyWitchy100