Ingredients
3 tbsp. packed brown sugar
2 tbsp. paprika
2 tbsp. chili powder
3 tsp. ground cumin
2 tsp. garlic powder
1 tsp. salt
6 lbs. pork baby back ribs
Glaze:
1 C. reduced sodium soy sauce
1 C. packed brown sugar
2/3 C. ketchup
1/3 C. lemon juice
1 1/2 tsp. minced fresh gingerroot
Directions
1) Mix the first six ingredients; rub over ribs. Refrigerate, covered, for 30 minutes.
2) Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat 1 to 1 1/2 hrs or until tender.
3) In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes, or until heated through & sugar is dissolved, stirring occasionally.
4) Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill ribs, covered, over medium heat 25-30 minutes or until browned, turning & brushing ribs occasionally with remaining glaze.
Prep:
20 minutes + Chilling
Grill:
1 1/2 hours
Makes:
10 Servings
