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 here for the rub recipe.
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Apricot Glazed Ribs
- Total Time: 165 minutes
- Yield: Serves 6-8 1x
- Diet: Omnivore
Description
Sweet and spicy apricot glazed ribs, perfectly cooked in the oven. A show-stopping dish for any occasion.
Ingredients
- 6-7 lbs (3-3 kg) baby back ribs
- 1/4 cup vegetable oil
- 1 cups (237 ml) apricot jam
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1 tbsp Dijon mustard
Instructions
- Line 1-2 baking sheets with foil and set a rack over each.
- Mix the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper, and mustard to make the rub.
- Rub the ribs with oil, then coat with the dry rub.
- Place the ribs on the baking sheets and refrigerate for a few hours or overnight.
- Heat the oven to 325°F (163°C).
- Bake the ribs for 2 to 2½ hours, or until tender.
- Combine jam, pepper flakes, salt, Dijon, and vinegar in a blender; process until smooth.
- Remove the ribs from the oven.
- Increase oven temperature to 375°F (191°C).
- 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.
Notes
- For fall-off-the-bone tenderness, consider adding a splash of apple cider vinegar to the glaze.
- To prevent the glaze from burning, reduce the oven temperature to 350°F (175°C) during the glazing stage.
- Leftover ribs can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2-3 ribs
- Calories: 400
- Sugar: 20
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How do I adjust the spice level in the apricot glaze?
You can control the heat by modifying the amount of red pepper flakes; the recipe suggests starting with 1 teaspoon, but feel free to increase it if you prefer more spice.
What kind of ribs should I use for this recipe?
This recipe specifically calls for baby back ribs, which are tender and perfect for absorbing the apricot glaze.
How long should I let the ribs sit with the spicy rub before cooking?
The ribs should be covered with the spicy rub and left in the fridge overnight to allow the flavors to fully penetrate the meat.
