My F&W
quick save (...)
Spice-Roasted Ribs with Apricot Glaze
© Con Poulos

Spice-Roasted Ribs with Apricot Glaze

  • ACTIVE: 30 MIN
  • TOTAL TIME: 3 HRS
  • SERVINGS: 6

F&W Senior Test Kitchen Associate Grace Parisi uses smoked paprika to sneak a just-barbecued flavor into these sticky, off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork.

  1. 1 teaspoon caraway seeds
  2. 2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
  3. 1 tablespoon ground cumin
  4. 1 teaspoon garlic powder
  5. 2 tablespoons kosher salt
  6. 2 teaspoons freshly ground pepper
  7. 1/2 cup apricot preserves
  8. 1 tablespoon Dijon mustard
  9. 3 racks baby back ribs (7 pounds)
  1. Preheat the oven to 300°. In a spice grinder, pulse the caraway seeds to a coarse powder. Add the pimentón, cumin, garlic powder, salt and pepper and pulse to blend. Transfer 2 tablespoons of the spice mixture to a small saucepan and stir in the apricot preserves and mustard.
  2. Using a kitchen towel, grasp and pull off the papery membrane from the underside of each rack of ribs. Place the ribs side by side in a large roasting pan and rub both sides with the remaining spice mixture. Cover tightly with foil and roast for 1 1/2 hours, or until the meat is almost tender.
  3. Pour the pan juices into the saucepan with the apricot preserves. Cover the ribs again and roast for about 30 minutes longer, until very tender. Pour any remaining pan juices into the saucepan.
  4. Preheat the broiler. Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
  5. Arrange the rib racks concave side up; brush them with half of the apricot glaze, allowing it to pool in the center of the rack. Broil the ribs 10 inches from the heat until browned, about 10 minutes. Turn the racks over, brush with the remaining apricot glaze and broil until caramelized, about 10 minutes. Transfer the rack to a cutting board and cut into ribs.
Make Ahead The ribs can be prepared through Step 3 and refrigerated overnight. Rewarm in a 325° oven before glazing.

Suggested Pairing

These sticky-sweet ribs pair effortlessly with the fruitiness of a jammy Zinfandel.

You Might Also Like

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.