Apricot And Mustard Glazed Baby Back Ribs Food

APRICOT-GLAZED PORK RIBS

Apricot-Glazed Pork Ribs image

A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.

Provided by whstlwnd

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 9h50m

Yield 12

Number Of Ingredients 7

Ingredients

3 ½ pounds baby back pork ribs
1 (16 ounce) jar apricot preserves
⅓ cup soy sauce
¼ cup packed light brown sugar
2 teaspoons garlic powder
aluminum foil
salt and ground black pepper to taste

Steps:

Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g

APRICOT-MUSTARD GLAZE

Apricot-Mustard Glaze image

Provided by Food Network

Categories condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

Ingredients

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

Steps:

Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

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