Apricot Glazed Ribs Recipes

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APRICOT-GLAZED PORK RIBS



Apricot-Glazed Pork Ribs image

A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.

Provided by whstlwnd

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 9h50m

Yield 12

Number Of Ingredients 7

3 ½ pounds baby back pork ribs
1 (16 ounce) jar apricot preserves
⅓ cup soy sauce
¼ cup packed light brown sugar
2 teaspoons garlic powder
aluminum foil
salt and ground black pepper to taste

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).

Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g

APRICOT AND MUSTARD GLAZED BABY BACK RIBS



Apricot and Mustard Glazed Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
Kosher salt
2 full racks baby back ribs (about 3 pounds each), halved
3 tablespoons vegetable oil
2 small yellow onions, diced (about 2 cups)
Kosher salt
4 large cloves garlic, finely chopped (about 1/4 cup)
2 large red Fresno chiles, finely chopped (about 1/4 cup)
2 cups apple cider vinegar
1 cup yellow mustard
1 cup apricot preserves
1 cup low-sodium chicken stock

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.

APRICOT GLAZED RIBS



Apricot Glazed Ribs image

These ribs, baked with a ginger, cinnamon and red pepper rub, deliver a sweet heat when glazed with apricot preserves. Serve with coleslaw and fries.

Provided by McCormick

Categories     Entrees,

Yield 5

Number Of Ingredients 8

1/4 cup packed brown sugar
2 tsps McCormick® Garlic Powder
2 tsps McCormick® Ginger, Ground
1 tsp McCormick® Red Pepper, Crushed
1 tsp salt
1/2 tsp McCormick® Cinnamon, Ground
3 pounds pork spareribs
1/4 cup apricot or peach preserves

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.

Nutrition Facts : Calories 582 Calories

APRICOT-MUSTARD GLAZE



Apricot-Mustard Glaze image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

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 RECIPE - (4/5)



Apricot Glazed Ribs Recipe - (4/5) image

Provided by carvalhohm

Number Of Ingredients 6

1/2 cup steak sauce
1/2 cup apricot preserves
1/3 cup ketchup
1 clove garlic, minced
1 tablespoon lemon juice
4 pounds beef back ribs, cut into individual ribs

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.

GLAZED BBQ RIBS



Glazed BBQ Ribs image

Yes, these racks would taste wonderful hot off the grill, but you can really enjoy these sweet, fall-off-the-bone ribs any time of the year. The raspberry preserves give my BBQ (and now yours) that lil' something extra! -Stephen Marino, Nutley, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 6 servings.

Number Of Ingredients 9

2 racks pork baby back ribs (about 5 pounds)
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
1 bottle (18 ounces) barbecue sauce
1 cup seedless raspberry preserves
1/4 cup dry red wine
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper

Steps:

  • Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

Nutrition Facts :

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