Spice Roasted Ribs with Apricot Glaze
- Recipe by Grace Parisi
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.
- ACTIVE: 30 MIN
- TOTAL TIME: 3 HRS
- SERVINGS: 6
Recipe
Ingredients
- 1 teaspoon caraway seeds
- 2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground pepper
- 1/2 cup apricot preserves
- 1 tablespoon Dijon mustard
- 3 racks baby back ribs (7 pounds)
Directions
- 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.
- 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.
- 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.
- Preheat the broiler. Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
- 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
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The ribs can be prepared through Step 3 and refrigerated overnight. Rewarm in a 325° oven before glazing.
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User Reviews

(Average Rating)
the stars don't work but the ribs do even the most loyal BBQ fan has enjoyed this simple and delicious recipe
Posted by: yj2rj on July 9, 2008
Fantastic recipe. It got rave reviews at a dinner party. One of the guests asked for the recipe-- a sure sign it's a hit.
The ribs were cooked just before the guests arrived, covered with aluminum foil, and held in the warming over for an hour. They were falling off the bone and delicious.
Posted by: gigih95 on February 2, 2008
Caution:Waaay too salty! Two TEASPOONS would be more appropriate! I think this is a typo.
Despite that, this recipe seems to have enormous potential, the apricot glaze carmalized nicely and the ribs were falling off the bones.
We will definitely try it again with a lot less salt.
Posted by: sajego on January 14, 2008
- From 10 Ultimate High-Low Recipes
- Published February 2008
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