Big John’s Chili-Rubbed Ribs

Name: Big John's Chili-Rubbed Ribs
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 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

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

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

Directions

Mix the first six ingredients; rub over ribs. Refrigerate, covered, 30 minutes.
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.
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.
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.

Nutrition Facts

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

Originally published as Big-John's Red-Chili-Rubbed Baby-Back Ribs with Ginger Glaze in Taste of Home June/July 2015

Reviews

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Average Rating:

jnwoll

May 7, 2018

Great for spare ribs. Don't waste time with baby back ribs.
justmbeth

Sep 18, 2017

Flavorful and tender. I will add to the rib rotation and make again.
txzookeeper

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.
aug2295

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!