Big John’s Chili-Rubbed Ribs

Total Time Prep: 20 min. + chilling Grill: 1-1/2 hours
Yield 10 servings
Test Kitchen Approved
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
  • Chopped fresh parsley, optional

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.

Nutrition Facts

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

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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC