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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 User ID: 3016068 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 User ID: 4631582 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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