Big John’s Chili-Rubbed Ribs
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
Reviews
I usually get the pre-rubbed ribs at my local store but lately there’s been a shortage of everything. Spareribs were on sale so I picked up a packed and used this rub. It was absolutely fabulous. I’ll never go back to pre-rubbed ribs. I only used the rub and didn’t try the glaze. I may try the glaze for an oven roasted winter version of this dish. I just used the rub and did my typical bbq rib recipe. I had extra rub which I saved. I think it would be good for all sorts of bbq meat. I think I’ll use the extra on chicken or flank steak.
Great for spare ribs. Don't waste time with baby back ribs.
Flavorful and tender. I will add to the rib rotation and make again.
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.
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!