RED CHILE-RUBBED BABY BACK RIBS WITH FRESH GINGER GLAZE

Recipe courtesy of Judy's Kitchen (http://judyskitchen.blogspot.com)
Adapted from Better Homes and Gardens, June 2010
Rating:  10 out of 10
RIBS:
1-1/2 tsp. ancho chile powder
3/4 tsp. paprika
3/4 tsp. dark brown sugar
1/2 tsp. Diamond kosher salt
3/4 tsp. ground cumin
3/4 tsp. granulated garlic
3/4 tsp. black pepper
1 slab meaty baby back ribs, about 2-1/2 lbs.
3-4 handfuls of hickory wood chips, soaked in water at least 3 minutes

FRESH GINGER GLAZE:
2 Tbsp. low-sodium soy sauce
2 Tbsp. dark brown sugar
1-1/2 Tbsp. ketchup
1-1/2 Tbsp. lemon juice
1/2 tsp. grated fresh ginger

Make the glaze:  In small saucepan over medium heat, combine the glaze ingredients.  Bring to simmer, stirring occasionally, and cook over low heat for about 3 minutes.  Remove from heat.

Prepare the ribs:  With mortar and pestle, or spice grinder, grind together chile powder, paprika, sugar, salt, cumin, garlic and black pepper.  Using a dull dinner knife, slide the tip under the membrane covering the back of ribs.  Lift and loosen membrane until it breaks loose from the meat.  Using paper towels to grip, pull membrane off.  Season ribs all over with the spice rub.  Wrap in plastic wrap and refrigerate three hours or up to overnight.  Remove ribs from fridge 1/2 hour before grilling. 

Prepare grill for indirect cooking over low (300F) heat.  For a 3-burner grill, this means firing up the left and right burners and leaving the middle burner off.  Just before grilling ribs, drain 2 handfuls of wood chips and place them on coals or in smoker box of a gas grill.  Position the chips so the smoke will permeate the ribs.  For us, that meant placing the smoker box on the left rear grate.  When the chips begin to smoke, remove plastic wrap and place ribs over the unlit burner.  Close lid.  Cook about 45 minutes, periodically checking the grill thermostat without  opening the lid, to be sure temperature stays at 300F.  After 45 minutes, add some water to chips and rotate the ribs for even cooking.  Close lid.  Cook another 45 minutes.  Remove chips.  Lay ribs on sheet of foil.  Brush lightly with glaze on both sides.  Wrap foil tightly and place again on unlit burner.  Close lid.  Cook 30-45 minutes, or  till ribs are tender.
Yield:  2-4 servings

TIP:  Have rub and glaze left over?  Try it on chicken – delicioso!