In the bowl of a food processor combine the first 7 ingredients (hoisin sauce through red onion) and pulse until well combined.
Lay the pork loin ribs on a sheet pan and use 3/4 of the sauce to coat the pork. Let the pork sit for about 30 minutes as the pork comes up to room temperature and the meat is marinating.
Preheat the grill to medium. Put the sheet pan directly on the grill. Pour two beers into the pan and put the top down. Cook the meat 20 minutes.
After 20 minutes, turn the meat over and cook another 20 minutes. Remove the meat from the pan and put the pan aside.
Baste with the remaining sauce on both sides and placed directly onto the grill. Cook the meat another 5-7 minutes on each side until it gets some crispy char to it.
Let the ribs rest for a few minutes and then sprinkle with the sesame seeds and chili. Slice the ribs and serve.
Notes
SERVING SUGGESTION: Grilled asparagus and faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese, salt, and pepper to taste till you get a mashed potatoes texture).GLUTEN FREE: Make sure hoisin sauce and beer (or chicken broth) are gluten-free.NUTRITION: 167 Calories; 5g Fat (34.4% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.