Alongside the Avocado Chimichurri Bruschetta, we enjoyed exceptional grilled ribs during lunch at Border Grill. These ribs were coated in a fragrant spice rub, lightly charred on the grill, and finished with a spicy-sweet glaze. They were so tender the meat slipped off the bone as soon as you started eating. When chefs Susan and Mary Sue demonstrated the recipe, it looked straightforward to make at home, so I decided to try it myself.
I like making ribs but don’t always grill them because oven-cooked ribs often turn out more tender—especially when I’m the one doing the cooking. For this recipe I started the ribs in the oven and finished them on the grill. That method made it easy to monitor doneness while still getting the smoky grill flavor and a nicely set glaze.
The rub relies heavily on ancho chili powder, which delivers mild heat and rich flavor. It complements the glaze and holds up during cooking, so resist the urge to significantly reduce the chili. The glaze includes garlic and jalapeño, but it isn’t overpowering because honey and lime juice balance the heat. The honey brings sweetness and gives the ribs their glossy, sticky finish when cooked.
This dish is easy to prepare because much of the cooking time is hands-off. The salsa, rub, and glaze can be made ahead, and the ribs themselves can be fully roasted in advance, chilled, and then quickly finished on the grill when you’re ready to serve. That makes this a flexible option for entertaining or a relaxed weekend meal.
Border Grill’s Cumin-Glazed Grilled Ribs
1/4 cup paprika
1/4 cup ancho chile powder
1/4 cup ground cumin
2 tbsp salt
4 1/2 lbs pork baby back ribs
1/4 cup finely chopped garlic
2 jalapeño peppers, stemmed, seeded and finely chopped
1 tbsp ground cumin
3 tbsp hot sauce (such as Frank’s)
1 cup freshly squeezed lime juice
1 tsp salt
1 cup honey
Preheat the oven to 300°F (150°C). In a medium bowl, whisk together the paprika, ancho chile powder, ground cumin, and salt. Remove the silverskin from the ribs and place them in a large roasting pan. Coat the ribs thoroughly with the spice rub. Roast the ribs for 45 minutes.
Remove the pan, pour about 1/4 inch of water into the bottom of the roasting pan (roughly 2 cups), and cover tightly with aluminum foil. Return the pan to the oven and roast for an additional 75–90 minutes, until the ribs are tender when tested with a fork but not falling apart.
While the ribs cook, make the glaze. In a large bowl, whisk together the chopped garlic, jalapeño, 1 tablespoon ground cumin, hot sauce, lime juice, 1 teaspoon salt, and honey.
Preheat the grill while the ribs finish in the oven. When the ribs are tender, transfer them to a very hot grill and brush generously with the glaze. Close the grill and let the glaze set for about 2 minutes. Repeat glazing and grilling 2–3 more times, until the ribs are well coated and lightly charred.
Serve immediately, optionally topped with the tequila pineapple salsa described below.
Serves 4–6
Tequila Pineapple Salsa
2 tbsp lime juice, preferably fresh
2 tbsp tequila
2 tbsp brown sugar
1/2 ripe pineapple, cut into 1/2-inch chunks (about 3 cups)
1/4 cup white balsamic vinegar
1/2 cup diced red onion
1 jalapeño pepper, stemmed, seeded and minced
1/2 cup chopped fresh cilantro
1 tbsp extra virgin olive oil
1 tsp salt
1/4 tsp freshly ground black pepper
In a large bowl, combine the lime juice, tequila, brown sugar, and pineapple. Let the pineapple marinate for 30 minutes. Add the white balsamic vinegar, then transfer the mixture to a medium saucepan. Cook over high heat for 10–15 minutes, until the pineapple is tender and the liquid has reduced by about half.
Return the pineapple mixture to a bowl and let it cool. Once cooled, stir in the red onion, minced jalapeño, cilantro, olive oil, salt, and black pepper. Chill in the refrigerator until ready to serve.
Spoon the salsa over the glazed ribs or serve it on the side for a bright, sweet-tangy contrast to the smoky, savory meat.