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
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
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