Big John’s Chili-Rubbed Ribs
TOTAL TIME: Prep: 20 min. + chilling Grill: 1-1/2 hours
YIELD: 10 servings.
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
Ingredients
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3 tablespoons packed brown sugar
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2 tablespoons paprika
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2 tablespoons chili powder
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3 teaspoons ground cumin
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2 teaspoons garlic powder
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1 teaspoon salt
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6 pounds pork baby back ribs
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GLAZE:
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1 cup reduced-sodium soy sauce
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1 cup packed brown sugar
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2/3 cup ketchup
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1/3 cup lemon juice
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1-1/2 teaspoons minced fresh gingerroot
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Chopped fresh parsley, optional
Directions
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1.
Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes.
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2.
Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours.
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3.
In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally.
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4.
Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze. If desired, sprinkle with parsley just before serving.
Nutrition Facts
1 serving: 486 calories, 26g fat (9g saturated fat), 98mg cholesterol, 1543mg sodium, 34g carbohydrate (30g sugars, 1g fiber), 29g protein.
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