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; Chopped fresh parsley, optional

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 20 min. + chilling Grill: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Ginger Sullivan, Cutler Bay, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 04, 2023

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

TEST KITCHEN APPROVED

Big John’s Chili-Rubbed Ribs

7 Reviews Add your review

Yield:10 servings

Prep:20 min

Cook:1 hour 30 min

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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
Chopped fresh parsley, optional

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Directions

1
Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes.

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.
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.
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.