Description
Fall-off-the-bone tender pork ribs, glazed with a sweet and tangy apricot sauce. A crowd-pleasing BBQ recipe for any occasion.
Ingredients
Units
Scale
- 1 rack St. Louis style pork ribs
- 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
- 1 cinnamon stick
- 2 tbsp apricot jam
- 1 cup (237 ml) apple cider
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 1 tsp grated ginger
- 1/4 cup (59 ml) apricot jam
- 1 tsp grated ginger
- 1 tbsp Worcestershire sauce
- 2 tbsp packed brown sugar
- 1 lemon, juiced
- 1/4 cup (59 ml) ketchup
Instructions
- Rinse the ribs and pat dry with paper towels. Flip the ribs over, loosen the silvery membrane on the back with the blunt side of a knife, and pull it away.
- Find a baking sheet large enough to hold the ribs and line it with aluminum foil. Place the ribs on the baking sheet.
- Mix together the spices for the dry rub. 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, up to overnight.
- An hour before roasting, remove the ribs from the refrigerator and keep them covered to bring the meat to room temperature. Preheat the oven to 250°F (120°C).
- 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. Remove the ribs from the oven, flip them over so the meaty side is down, and pour the cooking liquid into the baking sheet. Cover tightly with foil.
- Roast for an additional hour.
- While the ribs are roasting, mix together the ingredients for the apricot glaze. Bring to a boil over high heat, then reduce heat to a simmer, stirring occasionally, until thickened. Remove from heat.
- Remove the ribs from the oven and drain the cooking liquid. Preheat grill or oven broiler to 500°F (260°C). Brush the ribs liberally with apricot glaze.
- Broil or grill for 3-4 minutes, then brush with more glaze and broil/grill for another 1-3 minutes. Remove from heat, cut, and serve immediately with leftover glaze.
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