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

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 Recipe

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Yield 8 servings

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



  • 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
  • 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


  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 them in the refrigerator 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.


Applying the rub the day before helps the salt and flavors infuse into the meat.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1290Total Fat: 82gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 51gCholesterol: 289mgSodium: 2264mgCarbohydrates: 55gFiber: 2gSugar: 39gProtein: 81g

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Apricot Glazed Baby Back Ribs on a sheet pan