Spice-Roasted Ribs with Apricot Glaze
Recipe from Food & Wine

F&W Senior Test Kitchen Associate Grace Parisi uses smoked paprika to sneak a just-barbecued flavor into these sticky, off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork.


Spice-Roasted Ribs with Apricot Glaze
Con Poulos

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Servings: 6
Prep Time: 2 hrs 30 mins
Total Time: 3 hrs
Related Categories: Baby Back Ribs, Pork, Pork Ribs
 
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Ingredients
  • 1  teaspoon
    caraway seeds
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  • 2  tablespoons
    sweet pimenton de la Vera, smoked Spanish paprika
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  • 1  tablespoon
    ground cumin
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  • 1  teaspoon
    garlic powder
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  • 2  tablespoons
    kosher salt
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  • 2  teaspoons
    freshly ground pepper
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  • 1/2  cup
    apricot preserves
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  • 1  tablespoon
    Dijon mustard
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  • 3 
    racks baby back ribs (7 pounds)
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Directions
1.
Preheat the oven to 300 degrees. In a spice grinder, pulse the caraway seeds to a coarse powder. Add the pimenton, 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.
2.
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.
3.
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.
4.
Preheat the broiler. Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
5.
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.

MAKE AHEAD
The ribs can be prepared through Step 3 and refrigerated overnight. Rewarm in a 325 degrees oven before glazing.
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