Get the perfect cook on your next batch of ribs in the oven. These apricot glazed ribs are true beauties- spicy, sweet, and sticky.
The only difficult part about this recipe is waiting the 2+ hours while they are cooking and filling your kitchen with an incredible aroma! The night before, the ribs are covered with a spicy rub and left in the fridge until it’s time to pop them in the oven. The apricot glaze is brushed on during the last 30 minutes of baking time for the sticky sweet finishing touch.
The rub has a teaspoon of cayenne pepper but the family didn’t find the results too spicy. And the hubby has a pretty delicate palate. I did decrease the red pepper flakes in the glaze from 4 teaspoons to 1 teaspoon so feel free to up the ante if you like more heat. These apricot glazed baby back ribs were a hit with my family and worth the sticky fingers and piles of dirty napkins. I think you’ll agree.
- Click the link above for the recipe.
- 6-7 pounds baby back ribs
- ¼ cup vegetable oil
- Apricot glaze:
- 1 cup apricot jam
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- The night before you plan to cook the ribs, Line 1-2 baking sheets with foil and set a rack over each. To make the rub, mix the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper, and mustard.
- Rub the ribs with oil, then coat the dry rub. Place the ribs on the baking sheets, and place in the refrigerate for a few hours or overnight.
- When ready to cook, heat the oven to 325 degrees.Bake for 2 to 2½ hours, or until tender.
- When the ribs are almost finished cooking, make the glaze. In a blender, combine jam, pepper flakes, salt, Dijon, and vinegar. Process until smooth.
- When the ribs are done, remove them from the oven. Increase oven temperature to 375 degrees. Brush the glaze over the ribs and cook for another 30 minutes, brushing with more glaze every 10 minutes. Remove from oven and cut into individual ribs to serve.