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.