| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- 2 racks baby back ribs (about 4 1/2 pounds total)
- 4 tablespoons unsalted butter
- 1 tablespoon black peppercorns, ground to a medium grind in a spice grinder
- 4 cloves garlic, minced
- 1 medium shallot, minced
- 1/2 cup packed light brown sugar
- 1/2 cup apricot preserves
- 1/4 cup honey
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 4 scallions, chopped
Instructions
- For the ribs: Preheat the oven to 350 degrees F.
- Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
- For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
- Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
- Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1090 |
| Total Fat | 67 g |
| Saturated Fat | 26 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 70 g |
| Cholesterol | 267 mg |
| Sodium | 1118 mg |
Reviews
I have made this recipe several times with no modifications. My husband and I love them!
This was a fan favorite! Making again for my girlfriends!
Best ribs we’ve ever tasted! I didn’t have apricot preserves, so checked my pantry and found a sweet pepper spread. It was amazing!!! Thanks, Trisha! Will def be making these again! Wish I could give them a 10!
These ribs were amazing fall off the bone delicious! The sauce rocks! Will definitely make again and again!!
I used blackberry jam because it’s what I had and was amazing.
Tender and delicious! I didn’t have apricot jam so I added about 1/2 Tbl of additional brown sugar to compensate for the lost sugar- still tasted delicious! Sure would be even better withthe jam. My husband loved them, too, and he can be a picky eater. I will be making these again!
These were sooo good, the sauce is awesome! Yes your fingers will be real sticky, will make again!
Made these twice. Everyone loved them very much! So tender and amazingly good!
Outstanding! Easy to make. Will absolutely make these again. Very tender and delicious. My husband, who is quite the food critic, LOVED them!
These were amazing! Everyone loved them! The sauce was so good, and the ribs were fall-off-the-bone tender. We will absolutely make these again!