Apricot Glazed Beef Ribs Recipes

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 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.

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.

STICKY PEPPER-GLAZED RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F.
• Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 2 1/2 hours.
• For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
• Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle the ribs with the sauce.
• Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.

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-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.

APRICOT GLAZED RIBS RECIPE - (4/5)

Steps:

• In large non-metal bowl, combine steak sauce, preserves, ketchup, garlic and lemon juice; add ribs, stirring to coat well. Cover, chill 1 hour. Remove ribs from marinade;reserve marinade. Place ribs on cooking grate. Grill directly above heat source for 10 minutes. Turn and brush with marinade; cool 10 minutes more for until desired doneness or bake in oven at 350 degrees for 1 hour.

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.