Spicy Apricot Ribs
Get ready to fire up your taste buds with these mouthwatering Spicy Apricot Ribs! Tender, fall-off-the-bone pork baby back ribs are coated in a bold dry rub of smoky paprika, garlic, onion, and a touch of cayenne for a kick of heat. The real star, however, is the irresistibly sticky glaze made with sweet apricot preserves, tangy apple cider vinegar, and a spicy splash of sriracha. After slow-baking to achieve perfect tenderness, the ribs are finished on the grill (or under the broiler) for that perfect caramelized crust. Whether you're hosting a backyard barbecue or craving comfort food, these ribs deliver the ideal balance of sweet and spicy in every bite. Perfect for feeding a crowd, serve them with extra glaze for dipping and watch them disappear!
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Recipe Information
Ingredients
- 2 racks (approximately 4 pounds total) pork baby back ribs
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 cup apricot preserves
- 2 tablespoons sriracha sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- 1 tablespoon honey
Instructions
Preheat your oven to 300°F (150°C).
Remove the thin membrane on the back of the ribs by using a knife to lift one corner, then gripping it with a paper towel and peeling it away.
In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub.
Rub the spice mixture evenly over both sides of the ribs. Make sure the ribs are well-coated.
Wrap each rack of ribs in aluminum foil, sealing the edges tightly to create a packet.
Place the wrapped ribs on a large baking sheet and bake for 2.5 hours, or until the ribs are tender and the meat is pulling slightly away from the bones.
While the ribs are baking, prepare the spicy apricot glaze. In a small saucepan, combine the apricot preserves, sriracha sauce, apple cider vinegar, soy sauce, and honey. Heat over medium heat, stirring occasionally, until the mixture is smooth and slightly thickened. Remove from heat and set aside.
Once the ribs are done baking, carefully remove them from the oven and discard the foil. Preheat your grill to medium-high heat (or set your oven to broil).
Brush the ribs generously with the apricot glaze on both sides.
Grill the ribs for 5-7 minutes per side, or broil for 3-5 minutes per side, until the glaze is caramelized and lightly charred.
Remove the ribs from the grill or oven and let them rest for 5 minutes.
Slice the ribs between the bones and serve warm with extra glaze on the side, if desired.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.4 g | 257% | |
| Saturated Fat | 74.9 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 49.6 g | ||
| Protein | 215.6 g | 431% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
