Chili Rubbed Ribs
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
Mix the first six ingredients; rub over ribs. Refrigerate, covered, 30 minutes. Wrap rib racks in large pieces of heavy-duty 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. Makes 10 servings.
Frost brownies; score into 24 bars. Using a small star-shaped cookie cutter, lightly press a star outline in the center of each brownie. Outline stars with red, white and blue icing. Makes 2 dozen.
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