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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

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 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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