Description
Sweet and spicy apricot glazed ribs, perfectly cooked in the oven. A show-stopping dish for any occasion.
Ingredients
Units
Ribs
- 6-7 lbs (3-3 kg) baby back ribs
- 1/4 cup vegetable oil
Dry Rub
- 2 tbsp garlic powder
- 2 tsp dried thyme
- 2 tbsp paprika
- 2 tbsp sugar
- 4 tsp salt
- 1 tsp cayenne pepper
- 2 tsp black pepper
- 2 tbsp dry mustard
Apricot Glaze
- 1 cups (237 ml) apricot jam
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1 tbsp Dijon mustard
- 3 tbsp apple cider vinegar
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 2 1/2 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