Baby Back Ribs With Apricot Barbecue Glaze Recipe

ingredients

Rib Paste
1/2 cup water
1/2 cup packed brown sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons packed brown sugar
1/2 cup mustard
1/4 cup sweet smoked paprika
1/4 cup chili powder
2 tablespoons salt
2 tablespoons peach-flavor gelatin
1 tablespoon Worcestershire sauce
4 racks (1.5 pound size) baby back ribs

Glaze
1 cup apple juice
1/2 cup honey
4 ounces butter
1/2 cup store-bought barbecue sauce
1/4 cup apricot preserves
1/4 cup water

directions

Preheat a grill to low, using a combination of charcoal and fruitwood chips, if possible.

In a medium bowl, combine water with the brown sugar, mustard, paprika, chili powder, salt, gelatin and Worcestershire sauce.

Spread the spice paste all over the ribs and grill over indirect heat for 2 1/2 hours.

Meanwhile, in a medium saucepan, combine the apple juice, honey and butter and cook over medium heat until the butter melts.

Cut eight 12-inch-long sheets of foil. Pour one-quarter of the butter mixture onto the center of each sheet, top with a rack of the grilled ribs, meaty side down, and crimp the foil to enclose. Wrap with another sheet of foil. Repeat with the remaining ribs.

Grill the packets, meaty side down, for 1 hour. Unwrap the ribs and grill, meaty side up, for 30 minutes more.

Meanwhile, stir together the barbecue sauce, apricot preserves and the water, brush the ribs with the glaze and grill, meaty side up, until very tender, 20 minutes longer.

Transfer to a cutting board and cut into individual ribs, brushing with the remaining apricot glaze.

nutrition data

Nutritional data has not been calculated yet.

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