CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

APRICOT-GINGER GLAZED BABY BACK RIBS

Shelly's
recipe box

Printview my recipes
this recipe viewed 27 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Ribs
    Prep Time:       Cook Time:       Total Time:  

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.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Balsamic Glazed Baby Back Ribs
   by sgre52160



Type of fire: Indirect Grill heat: Low 2 tablespoons dark brown sugar 2 tablespoons Kosher salt 1 tablespoon granulated sugar 1 tablespoon paprika 1/2 teaspoon ground white pepper 1/2 teaspoo




Hoisin Glazed Baby Back Ribs
   by sgre52160



For glaze: 1 cup hoisin sauce 1/4 cup honey 1/4 cup red wine vinegar 2 tbsp grated fresh ginger 1 tbsp minced garlic 1 tbsp sesame oil 2 tsp curry powder For ribs: 4 to 6 lb pork bab




* Brown Sugar Glazed Baby Back Ribs *
   by sgre52160



4 (2-pound) slabs loin back ribs, membrane removed (ask butcher or meat department to do this for you) * Dry rub 1-1/4 Cups sugar 6 Tablespoons chili powder 2 Tablespoons paprika 2-1/2 Tablesp




Sticky Marmalade-glazed Baby Back Ribs (f&w)
   by ICOOK2



Ingredients 2 racks baby back ribs (4 3/4 pounds), cut into individual ribs 1 tablespoon vegetable oil 1 1/2 teaspoons ground fennel 3/4 teaspoon crushed red pepper Kosher salt and freshly g




Apple Glazed Barbecued Baby Back Ribs
   by sgre52160



1/2 cup dark brown sugar 4 tsp garlic salt 4 tsp pure ancho chile powder 2 tsp salt 1 tsp ground black pepper 1/2 tsp celery salt 1/4 tsp cayenne pepper 1/4 tsp cinnamon 1/4 tsp freshly ground





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.