Apricot And Mustard Glazed Baby Back Ribs Recipes

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-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 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.

APRICOT MUSTARD GLAZED PORK ROAST

Steps:

• Preheat oven to 350.
• Mix apricot preserves, Dijon mustard, vinegar, garlic salt, and pepper.
• Cover roasting pan with foil (for easier cleanup).
• Place pork roast on rack in pan.
• Pour about 2/3 of apricot-mustard mixture over roast.
• Bake at 350 degrees for 45 minutes.
• Pour remaining apricot-mustard mixture over pork roast.
• Bake another 45 minutes.
• Remove from oven, tent with foil, and allow roast to rest 15 minutes before carving.

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!