Apricot Glazed Baby Back Ribs
Oven cooked Apricot Glazed Baby Back Ribs are spicy, sweet, sticky, and totally irresistible! Plan on loads of compliments. And plenty of napkins.
Apricot Glazed Baby Back Ribs
The only difficult part about this recipe is waiting the 2+ hours while they are cooking and filling your kitchen with an incredible aroma! The night before, the ribs are covered with a spicy rub and left in the fridge until it’s time to pop them in the oven. The apricot glaze is brushed on during the last 30 minutes of baking time for the sticky sweet finishing touch.
<
Tips for Making These Baby Back Ribs
The rub has a teaspoon of cayenne pepper but the family didn’t find the results too spicy. And the hubby has a pretty delicate palate. I did decrease the red pepper flakes in the glaze from 4 teaspoons to 1 teaspoon so feel free to up the ante if you like more heat.
These apricot glazed baby back ribs were a hit with my family and worth the sticky fingers and piles of dirty napkins. I think you’ll agree.
More Recipes You’ll Love:
- Sweet and Spicy Oven Baked Baby Back Ribs from Belly Full
- Asian Sticky Slow Cooker Ribs from Oh, Sweet Basil
- Slow Cooker Spicy Baby Back Ribs with Blackberry Preserves from Boulder Locavore
- Instant Pot Baby Back Ribs
- Slow Cooked Asian Baby Back Ribs
- Fall Off the Bone Baby Back Ribs
- More of the Best Main Course Recipes
Apricot Glazed Baby Back Ribs Recipe
Gooey sweet, spicy and sticky baby back ribs. Recipe adapted from the St. Petersburg Times
Ingredients
Rub:
- 2 tablespoons garlic powder
- 2 teaspoons dried thyme
- 2 tablespoons paprika
- 2 tablespoons sugar
- 4 teaspoons salt
- 1 teaspoon cayenne pepper
- 2 teaspoons ground black pepper
- 2 tablespoons dry mustard
Ribs:
- 6-7 pounds baby back ribs
- ¼ cup vegetable oil
Apricot glaze:
- 1 cup apricot jam
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 tablespoon Dijon mustard
- 3 tablespoons apple cider vinegar
Instructions
- The night before you plan to cook the ribs, Line 1-2 baking sheets with foil and set a rack over each. To make the rub, mix the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper, and mustard.
- Rub the ribs with oil, then coat the dry rub. Place the ribs on the baking sheets, and place them in the refrigerator for a few hours or overnight.
- When ready to cook, heat the oven to 325 degrees. Bake for 2 to 2½ hours, or until tender.
- When the ribs are almost finished cooking, make the glaze. In a blender, combine jam, pepper flakes, salt, Dijon, and vinegar. Process until smooth.
- When the ribs are done, remove them from the oven. Increase oven temperature to 375 degrees. Brush the glaze over the ribs and cook for another 30 minutes, brushing with more glaze every 10 minutes. Remove from oven and cut into individual ribs to serve.
Notes
Applying the rub the day before helps the salt and flavors infuse into the meat.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1290Total Fat: 82gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 51gCholesterol: 289mgSodium: 2264mgCarbohydrates: 55gFiber: 2gSugar: 39gProtein: 81g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
25 Comments on “Apricot Glazed Baby Back Ribs”
I do ribs about once every two months. Can’t wait to do these for my husbands 80th birthday on July 4th. Having family and friends to celebrate, about 14 people. Can’t wait to see the expressions when these are served. We live in Florida and the humidity and temperatures are brutal that time of year, so glad to be able to do these in the oven instead of out in the grill. Thanks so much.
Hope you enjoy! A early happy birthday to your husband!
Love this recipe, Liz! The rub sounds flavorful and the sweet sauce sounds amazing with that amount of spice in it! Have a wonderful weekend! 🙂
I do believe I’ll need to buy some wet hand wipes for these. This is perfect for when it’s too cold to fire up the grill.
I have to say that I don’t usually make ribs. However these looks so tempting they’re changing my mind.
Thank you for giving me a recipe for baby ribs that I can bake in the oven and don’t have to barbecue and I can use my apricot jam that I just made this week.
These ribs look like such a great flavor combination! I just made some glazed pork chops the other day, and I can’t wait to try these!
They look awesome! We are not fans of sloppy, saucy ribs but a dry rub and a glaze is definitely something we can sink our teeth into! Bookmarking for the summer!
My mouth is watering!!! Wow.
I’m ashamed to admit it but I’ve never made ribs…but when i do, it’s going to be these, that glaze sounds incredible!
I couldn’t have seen this at a better time. I’m making dinner for my father-in-law tomorrow and picked up some ribs today! This sounds delightful and I will definitely be giving it a go!! Have a great week Liz!
The apricot glaze sounds amazing! Bookmarked! 🙂
Oh we love sticky finger licking good ribs, these look fabulous!
Amazing dish, dear! Love the sounds of apricot sauce. xoxo
I love sweet and savory on my meals and these ribs are definitely a hit!
Wow, how good do these look. I think the cayenne would be perfect to take the edge off the sweetness of the jam.
I haven’t had ribs in years, this really sounds good:@)
Looks so delicious! I love the flavours “sucré-salé”! These ribs are perfect for summer days!
Yummy! These look wonderful Liz and I’m certain the aroma would drive everyone crazy! They’d make a man pleasing meal for Father’s Day!
Great looking dish. Is this a central asian recipe? Can the same thing be replicated with other flavors by swapping the apricot jam?
Hi, Andy, I think the glaze needs some sweetness, so I’d substitute some honey to taste or another jelly, jam or preserve. It’s a recipe my MIL had in her collection—just a twist on American barbecue.
I guess summer is really almost here, ribs season!!!!!!!! OMG Liz these look amazing and I love the spicy kick with the apricot glaze. I like spicy but I think that was a good call on the red pepper flakes.
Oh boy do your ribs look good. Who would know that they were cooked totally in the oven.
Love the little bit of heat added to the apricot glaze! I need these NOW!
They look lipsmackingly delicious! The sweet tangy spicy glaze makes all the difference, Liz.