Ingredients and Weight:
- 3 pounds baby back ribs (full rack)
- 1 cup apricot preserves
- 1/2 cup brown sugar
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
4 hours
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 275°F (135°C).
- Remove the membrane from the back of the ribs by inserting a knife under the membrane and carefully peeling it away.
- In a small bowl, whisk together the apricot preserves, brown sugar, honey, apple cider vinegar, Dijon mustard, salt, and pepper.
- Brush the ribs with olive oil and season with salt and pepper.
- Place the ribs on a baking sheet lined with parchment paper.
- Spread the apricot glaze evenly over the ribs.
- Bake the ribs for 3 hours, or until the meat is tender and pulls away from the bone.
- Increase the oven temperature to 400°F (200°C) and bake for an additional 1 hour, or until the ribs are browned and caramelized.
- Let the ribs rest for 10 minutes before serving.
Nutritional Information:
Per serving (1/8 of rack):
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 20g
Dish Characteristics:
- Tangy and sweet apricot glaze
- Tender and fall-off-the-bone pork ribs
- Perfect for grilling or oven-baking
- Pairs well with cornbread or coleslaw
User Comments:
- "These ribs were so good! The glaze was tangy and sweet, and the ribs were fall-off-the-bone tender."
- "I made these ribs for a party and they were a hit. Everyone loved them!"
- "I can't wait to make these ribs again. They're so easy and delicious."
Special Precautions and Tips:
- If you don't have apricot preserves, you can substitute peach or pineapple preserves.
- For a spicier glaze, add 1 teaspoon of chili powder or cayenne pepper.
- If you don't have a baking sheet, you can grill the ribs on a grill over indirect heat.
