Shelly's Recipe

APRICOT-GINGER GLAZED BABY BACK RIBS

Category: Ribs

Ribs and Dry Rub Ingredients:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic powder
1/4 cup kosher salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 teaspoons powdered ginger
2 teaspoons cumin
2 slabs baby back ribs, membrane removed

Braising Ingredients:
2 cans ginger ale
1/2 cup liquid smoke

Glaze
1/4 cup apricot jam
2 tablespoons ketchup
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 teaspoons soy sauce
1 teaspoon powdered ginger
1/2 teaspoon red pepper flakes (optional)

Preheat the oven to 300. In a large bowl, combine the dry rub and mix well. Generously apply rub onto the front and back sides of ribs, gently patting so that the rub adheres. Place the ribs meat-side up on a sheet pan line with foil and bake for 1 1/2 hours.

Combine the ginger ale and liquid smoke in a quart-sized container or cup. Set aside. Prepare the glaze by melting the apricot jam in a small saucepan over medium heat, then adding the remaining ingredients and simmering over low heat for 5 minutes. Set aside.

Remove the ribs from oven and gently place the two slabs on a cutting board. Prepare two large aluminum foil shallow vessels on the sheet pan, each large enough to hold a slab completely. Place each slab meat-side down on its foil vessel, then pour 11/4 cups of the ginger ale mixture over each slab. At the same time wrap and seal each rib tight. Return to the oven for 1 hour.

Remove the wrapped ribs from oven and from the foil. Increase the oven temperature to 350. Discard the braising liquid and return the slabs to the sheet pan meat-side up. Brush the apricot glaze on top of the ribs. Place ribs in the oven for 10-15 minutes, or until the sauce caramelizes. Serve immediately.