Spice Roasted Ribs With Apricot Glaze Food

APRICOT-GLAZED PORK RIBS

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).

APRICOT AND MUSTARD GLAZED BABY BACK RIBS

Steps:

• For the rub: Preheat the oven to 350 degrees F.
• In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt.
• Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside.
• For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours.
• Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes.
• Heat a grill pan or a gas or charcoal grill over medium-high heat.
• Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting.
• Serve alongside a bowl of any remaining sauce.

SPICE ROASTED RIBS WITH APRICOT GLAZE

Steps:

• Preheat the oven to 300°.
• In a spice grinder, pulse the caraway seeds to a coarse powder;.add the pimentón, cumin, garlic powder, salt and pepper and pulse to blend.
• Transfer 2 tablespoons of the spice mixture to a small saucepan and stir in the apricot preserves and mustard.
• Using a kitchen towel, grasp and pull off the papery membrane from the underside of each rack of ribs.
• Place the ribs side by side in a large roasting pan and rub both sides with the remaining spice mixture.
• Cover tightly with foil and roast for 1 1/2 hours, or until the meat is almost tender.
• Pour the pan juices into the saucepan with the apricot preserves.
• Cover the ribs again and roast for about 30 minutes longer, until very tender.
• Pour any remaining pan juices into the saucepan.
• Preheat the broiler.
• Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
• Arrange the rib racks concave side up; brush them with half of the apricot glaze, allowing it to pool in the center of the rack.
• Broil the ribs 10 inches from the heat until browned, about 10 minutes.
• Turn the racks over, brush with the remaining apricot glaze and broil until caramelized, about 10 minutes.
• Transfer the rack to a cutting board and cut into ribs.
• E N J O Y!

APRICOT-MUSTARD GLAZE

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.

APRICOT GLAZED RIBS

Steps:

• Arrange oven rack in upper third position. Preheat oven to 350°F. Mix brown sugar and spices in small bowl; reserve 2 tablespoons spice mixture. Rub remaining spice mixture on ribs; coat well. Place ribs in single layer on foil-lined roasting pan. Cover with foil.
• Bake 1 1/2 hours or until meat starts to pull away from bones.
• Meanwhile, mix preserves and reserved spice mixture. Brush ribs with preserves mixture.
• Broil ribs 2 to 3 minutes or until browned.

SPICE-RUBBED RIBS

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

APRICOT-GLAZED SPARERIBS

Steps:

• EARLY IN DAY OR DAY AHEAD: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
• MEANWHILE, PREPARE APRICOT GLAZE: Combine Smucker's preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
• ABOUT 1 HOUR BEFORE SERVING: Heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
• FOOTNOTE:.
• The precooked spareribs can be broiled in the oven. Place spareribs on broiler pan; brush with some apricot glaze. Broil about 7 to 9 inches from heat for 7 to 8 minutes, brushing with apricot glaze halfway through cooking time. Turn ribs, brush with apricot glaze and broil for 5 to 6 minutes, brushing with apricot glaze halfway through cooking time.

APRICOT-GLAZED BEEF RIBS

Steps:

• Mix all ingredients except ribs until blended. Pour 2/3 cup preserves mixture over ribs in shallow dish; turn to evenly coat ribs. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Drain ribs; discard marinade. Grill ribs 10 min. on each side or until done, brushing occasionally with remaining preserves mixture.