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Big John's Chili-Rubbed Ribs Recipe
Big John's Chili-Rubbed Ribs Recipe photo by Taste of Home
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Big John's Chili-Rubbed Ribs Recipe

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When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/2 hours
MAKES: 10 servings

Ingredients

  • 3 tablespoons packed brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 6 pounds pork baby back ribs
  • GLAZE:
  • 1 cup reduced-sodium soy sauce
  • 1 cup packed brown sugar
  • 2/3 cup ketchup
  • 1/3 cup lemon juice
  • 1-1/2 teaspoons minced fresh gingerroot

Nutritional Facts

1 serving: 486 calories, 26g fat (9g saturated fat), 98mg cholesterol, 1543mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 29g protein .

Directions

  1. Mix the first six ingredients; rub over ribs. Refrigerate, covered, 30 minutes.
  2. Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1-1/2 hours or until tender.
  3. In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes or until heated through and sugar is dissolved, stirring occasionally.
  4. Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat 25-30 minutes or until browned, turning and brushing ribs occasionally with remaining glaze. Yield: 10 servings.
Originally published as Big John's Chili-Rubbed Ribs in Taste of Home June/July 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Big John's Chili-Rubbed Ribs

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(2)
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MY REVIEW
txzookeeper 247871
Reviewed May. 4, 2016

"My rack of ribs was about 5 3/4 lbs. and I barely used 1/2 the sauce. I really had to watch so the sauce didn't make the ribs burn to a crisp but they tasted great. I'll make this again but I'll only make half the amount of sauce because that was plenty."

MY REVIEW
aug2295 230537
Reviewed Aug. 1, 2015

"I used a 3lb rack and the cooking time was about one hour in the foil and 15 minutes withthe glaze. The ribs were tender, sweet and a little different than the norm. Definitely a fun change!"

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