Recipe courtesy of Jake Smollett
Apricot and Mustard Glazed Baby Back Ribs
Total:
2 hr 30 min
Active:
50 min
Yield:
6 to 8 servings
Level:
Easy
Total:
2 hr 30 min
Active:
50 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Rub:
Sauce:

Directions

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.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Baby Back Ribs

Recipe courtesy of Ree Drummond

Baby Carrots

Recipe courtesy of Rachael Ray

Pork Medallions with Balsamic-Honey Glaze

Recipe courtesy of Sara Moulton

Glazed Chinese Long Beans

Recipe courtesy of Aaron McCargo Jr.

Triple Citrus Glazed Grilled Salmon

Recipe courtesy of The Neelys

Honey Dijon Mustard Pork Loin

Recipe courtesy of The Neelys

Smoked Pork Ribs

Recipe courtesy of Michael Symon

Chicken and Honey Mustard Pinwheels

Recipe courtesy of Giada De Laurentiis

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.