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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
  • Total Time
    Prep: 20 min. + chilling Grill: 1-1/2 hours
  • Makes
    10 servings


  • 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


  • Mix the first 6 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 until tender, 1 to 1-1/2 hours.
  • In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally.
  • 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.
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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Average Rating:
  • Corwin44
    May 18, 2020

    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.

  • 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!