Slice the rack into 4-rib portions. Bring a large stockpot of water to boil.

Slice the oranges in half. Reserve 3 halves and squeeze the juice from the remaining one into a large mixing bowl. Add the KC Masterpiece® marinade, chili paste, soy sauce and sugar, and stir until thoroughly combined. Set aside.

Preheat oven to 350ºF.

Prepare a charcoal grill for direct cooking over medium-high heat.

Boil ribs for 15 minutes then place on a foil-lined cookie sheet. Squeeze the 3 orange halves over the meat and sprinkle evenly with the garlic salt and pepper. Bake for 20 minutes.

Place the ribs onto the grill and cook for another 20-30 minutes, basting regularly with the sauce. Make sure the meat reaches an internal temperature of at least 145ºF.

Remove the ribs from the grill and cover with butcher paper or aluminum foil and let the meat rest for 10-15 minutes. Serve with additional sauce for dipping.