Name: Big John’s Chili-Rubbed Ribs
Prep time: 20 min
Cook time: 90 min
Total time: 110 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

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

Instructions

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.