Ingredients:
- 1/4 cup packed brown sugar
- 3 Tbsp. smoked paprika
- 1 Tbsp. chili powder
- 2 Tbsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. pepper
- 6 lbs. pork baby back ribs
Ingredients for glaze:
- 1 cup soy sauce
- 1 cup packed brown sugar
- 2/3 cup ketchup
- 1/3 cup lemon juice
- 1 tsp. ginger
- Optional chopped fresh parsley
Directions:
- Mix together the first seven ingredients; rub over ribs. Refrigerate, covered, for 1 hour.
- Wrap rib racks in large pieces of heavy-duty foil and seal tightly. Grill, covered, over indirect, medium heat until tender, 1 to 1-1/2 hours.
- In a large saucepan, combine glaze ingredients and cook, uncovered, over medium heat until heated through and sugar is dissolved, 6 to 8 minutes, stirring occasionally.
- Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25 to 30 minutes, turning and brushing ribs occasionally with remaining glaze.
- If desired, sprinkle with parsley just before serving.
