Apricot Glazed Sticky Pork Ribs

I’ve been making a variation of these ribs for years, and, quite frankly, they’re freaking delightful. The meat literally collapses off the bone after slow roasting in the oven for a few hours, and that sticky-sweet apricot glaze, spiked with fresh ginger and apple cider, is something akin to a young lover’s passionate embrace on a hot, humid Southern evening.

Whew — is it getting hot in here?

There a few key things you should know before you set about making these apricot-glazed sticky pork ribs:

BUY ST. LOUIS-STYLE RIBS.

First of all, there are different cuts of pork ribs, and for this recipe you should buy St. Louis-style ribs as opposed to baby back ribs. Well, the first difference is in the price (St. Louis ribs are generally cheaper). Baby back ribs are smaller, upper ribs cut from where the rib meets the spine. They’re less fatty than the larger St. Louis ribs, which are cut from the belly. Some people prefer baby back ribs because they’re meatier, but I actually prefer the St. Louis style ribs because of the marbling (i.e., the fat).

CUT THE MEMBRANE OF THE RIBS.

One of the most important things you can do to make sure your pork ribs turn out really, really tender is to cut the membrane off of the back of the ribs. The membrane is a silvery-stretchy film covering the entire back (i.e., not the meaty side) of the ribs.  I generally remove the membrane by starting at one end of the rack and grabbing a firm grip using a paper towel to pull the membrane off, shoving my fingers indelicately in between the membrane and the bone to loosen it up as I go.

BE PATIENT.

I’m fairly certain that my pork ribs are my husband’s third-favorite thing about me (after my breathtaking good looks and winning personality, of course). I know this because I made him a rack of ribs shortly after we began dating when I learned he’d never eaten pork ribs before. This life fact struck me as deeply, deeply sad, since ribs are basically one of the world’s most perfect foods and are widely available, which also led me to to wonder if maybe my then-boyfriend was one of those people who basically hadn’t had a truly happy moment before meeting me. Now that we are married, I know this fact to be about 86% true.

The point of this sad story is basically that, like all good things, you have to wait for these ribs to become the perfection that they can be. These ribs slow roast in a low-heated oven for 3 and a half hours, and you can’t sliver off a minute of that time. So these aren’t like, weekday ribs unless you are working from home and can set your Microsoft Teams status to “Roastin’ Ribs” every time you need to do a spot-check on the roasting progress.

Apricot Glazed Pork Ribs

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• Total Time: 230 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Fall-off-the-bone tender pork ribs, glazed with a sweet and tangy apricot sauce. A crowd-pleasing BBQ recipe for any occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Ribs

• 1 rack St. Louis-style pork ribs, about 2 1/2 to 3 lb (1.1 to 1.4 kg)
• For the Dry Rub
• 1 tbsp dried oregano
• 1 tsp garlic powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tbsp chili powder

For the Cooking Liquid

• 1 cinnamon stick
• 2 tbsp apricot jam
• 1 cup apple cider (237 ml)
• 1 tbsp apple cider vinegar
• 1 bay leaf
• 1 tsp grated fresh ginger

For the Apricot Glaze

• 1/4 cup apricot jam (about 80 g)
• 1 tsp grated fresh ginger
• 1 tbsp Worcestershire sauce
• 2 tbsp packed brown sugar
• Juice of 1 lemon, about 2 tbsp
• 1/4 cup ketchup (60 ml)

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Instructions

1. Prepare the ribs

The ribs should be rinsed under cold water, then patted dry with paper towels. Turn the rack bone-side up and look for the thin, silvery membrane. Loosen one edge with the blunt side of a knife, then grip it with a paper towel and pull it away from the rack. Removing it helps the seasoning reach the meat and makes the ribs easier to eat.

2. Set up the baking sheet

A rimmed baking sheet should be lined with aluminum foil. The rack of ribs should fit without folding; if needed, it can be cut in half between the bones.

3. Make and apply the dry rub

In a small bowl, stir together the dried oregano, garlic powder, cumin, smoked paprika, onion powder, salt, black pepper, and chili powder. Rub the spice mixture over the meaty side of the ribs. Cover the ribs with plastic wrap and refrigerate for at least 1 hour, or up to overnight.

4. Bring the ribs closer to room temperature

About 1 hour before roasting, the ribs should be removed from the refrigerator and left covered on the counter. This takes off the refrigerator chill and helps the meat cook more consistently.

5. Start the low roast

The oven should be heated to 250°F (120°C). Place the ribs in the oven, uncovered, meat-side up, and roast for 2 1/2 hours.

6. Add the cooking liquid

While the ribs roast, stir together the cinnamon stick, 2 tbsp apricot jam, apple cider, apple cider vinegar, bay leaf, and grated ginger. After the first 2 1/2 hours of roasting, remove the baking sheet from the oven. Turn the ribs meat-side down, pour the cooking liquid into the pan, and cover the pan tightly with foil.

7. Continue roasting

Return the covered ribs to the oven and roast for 1 more hour. The meat should have pulled back slightly from the bones, and a toothpick inserted between the bones should meet little resistance.

8. Make the apricot glaze

While the ribs finish roasting, place the 1/4 cup apricot jam, grated ginger, Worcestershire sauce, brown sugar, lemon juice, and ketchup in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat and cook until the glaze thickens enough to coat the back of a spoon. Stir now and then so the sugar does not catch on the bottom of the pan.

9. Prepare for the final glaze

Remove the ribs from the oven and discard the cooking liquid. Heat the broiler or grill to 500°F (260°C). Brush the meaty side of the ribs with the apricot glaze.

10. Broil or grill the ribs

Place the ribs under the broiler or on the grill for 3 to 4 minutes. Brush with more glaze, then cook for another 1 to 3 minutes, watching closely so the sugar in the glaze does not burn. Let the ribs rest for a few minutes before cutting between the bones.

Notes

• For a deeper smoky flavor, use smoked paprika and consider adding a few drops of liquid smoke to the dry rub.
• If you don’t have apple cider, substitute apple juice; for a richer glaze, use apricot preserves instead of jam.
• Leftover ribs can be stored in the refrigerator for up to 4 days and reheated in the oven or on the stovetop; the glaze can be stored separately.

• Prep Time: 20 minutes
• Cook Time: 210 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 rack
• Calories: 600
• Sugar: 30
• Sodium: 800
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 100

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