6 pounds Pork Baby Back Ribs from Huntington Meats
3 Tablespoons packed Brown Sugar
2 Tablespoons Paprika
2 Tablespoons Chili Powder
3 teaspoons ground Cumin
2 teaspoons Garlic Powder
1 teaspoon Salt
For the Glaze:
1 Cup reduced-sodium Soy Sauce
1 Cup packed Brown Sugar
3/4 Cup Ketchup
1/2 Cup Lemon Juice
1-1/2 teaspoons minced fresh Gingerroot
Mix the first six ingredients; rub over ribs. Refrigerate, covered, 30 minutes.
Wrap rib racks in large pieces of heavy-duty aluminum foil; seal tightly.
Grill, covered, over indirect medium heat 1 to 1-1/2 hours or until tender.
In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat 6-8 minutes or until heated through and sugar is dissolved, stirring occasionally.
Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat 25-30 minutes or until browned, turning and brushing ribs occasionally with remaining glaze.