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Apricot Glazed Baby Back Ribs | Spicy, sweet, sticky and irresistible!

Apricot Glazed Baby Back Ribs

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Oven cooked Apricot Glazed Baby Back Ribs are spicy, sweet, sticky and totally irresistible! Plan on plenty of napkins and loads of compliments.

Overhead view of Apricot Glazed Baby Back Ribs on a white plate

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.

Apricot Glazed Baby Back Ribs piled on a platter

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 | Spicy, sweet, sticky and irresistible!

Apricot Glazed Baby Back Ribs

Gooey sweet, spicy and sticky baby back ribs. Recipe adapted from the St. Petersburg Times

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Yield 6 servings



  • 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


  • 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


  1. 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.
  2. 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.
  3. When ready to cook, heat the oven to 325 degrees.Bake for 2 to 2½ hours, or until tender.
  4. When the ribs are almost finished cooking, make the glaze. In a blender, combine jam, pepper flakes, salt, Dijon, and vinegar. Process until smooth.
  5. 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.


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Apricot Glazed Baby Back Ribs on a sheet pan Apricot Glazed Baby Back Ribs collage
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25 comments on “Apricot Glazed Baby Back Ribs”

  1. They look lipsmackingly delicious! The sweet tangy spicy glaze makes all the difference, Liz.

  2. Love the little bit of heat added to the apricot glaze! I need these NOW!

  3. Oh boy do your ribs look good. Who would know that they were cooked totally in the oven.

  4. 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.

  5. 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.

  6. 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!

  7. Looks so delicious! I love the flavours “sucré-salé”! These ribs are perfect for summer days!

  8. I haven’t had ribs in years, this really sounds good:@)

  9. Wow, how good do these look. I think the cayenne would be perfect to take the edge off the sweetness of the jam.

  10. I love sweet and savory on my meals and these ribs are definitely a hit!

  11. Amazing dish, dear! Love the sounds of apricot sauce. xoxo

  12. Oh we love sticky finger licking good ribs, these look fabulous!

  13. The apricot glaze sounds amazing! Bookmarked! 🙂

  14. 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!

  15. 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!

  16. My mouth is watering!!! Wow.

  17. 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!

  18. 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!

  19. 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.

  20. I have to say that I don’t usually make ribs. However these looks so tempting they’re changing my mind.

  21. 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.

  22. 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! 🙂

  23. 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.

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