Description
Whatever the season, whatever the reason – there's always room for BBQ pork ribs. Slathered with an apricot glaze and falling off the bone insanely tender, these are a keeper.
Ingredients
Scale
- 1 rack St. Louis style pork ribs
For the dry rub
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chili powder
For the cooking liquid
- 1 cinnamon stick
- 2 tbsp apricot jam
- 1 cup apple cider
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 1 tsp grated ginger
For the glaze
- 1/4 cup apricot jam
- 1 tsp grated ginger
- 1 tbsp Worcestershire sauce
- 2 tbsp packed brown sugar
- 1 lemon, juiced
- 1/4 cup ketchup
Instructions
- Rinse the ribs and pat dry with paper towels. Flip the ribs over and using the blunt side of a knife, loosen the silvery membrane on the back and pull the membrane away from the ribs. Keep going until the entire membrane has been removed.
- Find a baking sheet large enough to hold the entire rack of ribs and line it with aluminum foil. Place the ribs on the baking sheet.
- Mix together the spices for the dry rub (you'll have extra leftover for the next time you make ribs, or use the spice mix for a tasty taco seasoning). Generously season the meaty side of the ribs with the dry rub. Cover with plastic wrap and marinate in the fridge for at least an hour and up to overnight.
- An hour before you are ready to start roasting the ribs, remove them from the refrigerator and keep covered to bring the meat up to room temperature. Preheat the oven to 250 degrees (120 degrees Celsius).
- Place the ribs in the oven, uncovered, and roast for 2.5 hours with the meat side up.
- While the ribs are roasting, mix the ingredients for the cooking liquid together. When the 2.5 hours is up, remove the ribs from the oven and carefully flip the rack over so that the meaty side is down and the bone side (where you removed the membrane) is face up. Carefully pour the cooking liquid mixture into the baking sheet and cover the baking sheet tightly with foil.
- Roast for an additional hour. While the ribs are roasting, mix together the ingredients for the apricot glaze in a small saucepan. Bring the mixture to a boil over high heat, then reduce the heat to a simmer, stirring occasionally, to let the sauce thicken. Once the sauce has the consistency of a thick glaze or sauce, remove from heat (alternatively, if the sauce is too thick, you can thin it with a little bit of water).
- When the ribs are done roasting face down, remove the baking sheet from the oven and drain out the cooking liquid. Turn on your grill (or the broil function of your oven, set at 500 degrees) and liberally brush the top of the pork ribs with the apricot glaze. If you're broiling, put the ribs back on the baking sheet and if you're grilling, you can place the rack of ribs directly on the grill. Broil or grill for 3-4 minutes, then brush more glaze on the rib and broil for another 1-3 minutes more. Remove from heat, cut and serve immediately with leftover glaze.
- Prep Time: 2 hours
- Cook Time: 4 hours
- Category: bbq, Main Course, Main Courses
- Cuisine: American