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.
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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.
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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
- 1/4 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 in the refrigerate 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.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1290Total Fat: 82gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 51gCholesterol: 289mgSodium: 2264mgCarbohydrates: 55gFiber: 2gSugar: 39gProtein: 81g
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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.