Pork Ribs with Apricot Glaze

by LEON BOUTEILLER

Summer grilling is over but there is still time before the snow to enjoy the grill in your backyard. Watching football games, baseball playoffs and other sports events are made for grilled foods, snacks and side dishes. Just because it’s cool and blustery you can tolerate a few minutes beside a hot grill to give ribs or a steak a char and primal fire taste.

Today’s recipe is for baby back ribs with a slather of a homemade sauce featuring apricot preserves and brandy. My favorite pork ribs are the baby back variety. There are others such as St. Louis but the baby backs cook quickly and have a better meat per bone ratio. First dust the ribs with a dry rub and then cook in the oven to get a head start. You can use whatever commercial dry rub you prefer or you can make your own (See following recipe). The glaze, BBQ sauce, is simple to make with ingredients that you likely have in your pantry. The only other ingredient you’ll need is a bottle of beer and an excuse to grill some ribs!

PORK RIBS with APRICOT GLAZE

Dry Rub:

  • Whisk all ingredients together in a bowl and store in an airtight container

  • ¼ cup sweet paprika

  • 2 tablespoons brown sugar

  • 2 tablespoons Kosher salt

  • 1 tablespoon granulated garlic

  • 1 tablespoon granulated onion

  • 2 tablespoons chili powder

  • 1 tablespoon black pepper

  • 1 tablespoon Old Bay Seasoning

  • 1 tablespoon chipotle chili powder or 1 tablespoon smoked paprika

  • 2 teaspoons thyme

  • 2 teaspoons mustard powder

  • 1 teaspoon cayenne

Ingredients for the ribs:

  • 1 piece baby backs ribs, about 2 1/4 to 2 1/2 pounds

  • ¼ cup dry rub

  • 1 twelve ounce bottle or can of dark beer

Method for the ribs:

  • Rub both sides of the rack of ribs with the dry rub

  • Place on a sheet pan with at least ½ inch sides

  • Pour the beer around the ribs

  • Cover tightly with foil and roast in a 325F degree oven for an hour

  • Remove from the oven and let cool slightly

  • Save the cooking juices to add to the apricot glaze

Apricot Glaze:

  • 1 cup apricot preserves

  • ½ cup brandy or apricot brandy

  • ½ cup onion, finely minced

  • ½ cup ketchup

  • ¼ cup dark brown sugar

  • ¼ cup cider vinegar

  • 1 clove garlic, smashed and minced

  • 1 tablespoon soy sauce

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons black pepper

Method:

  • Place all ingredients in a heavy bottomed sauce pan and stir to combine

  • Bring the pot to a boil, reduce the heat to low and reduce the sauce to about half. Set aside while the ribs cook

  • When the ribs have finished their time in the oven, pour the beer cooking juices into the glaze and reduce until a desired consistency is achieved. Thick and gooey like ketchup

  • Grill the ribs:

  • Place the ribs on the grill, preheated to medium low

  • Cook for about 15 minutes while turning brushing occasionally with the glaze

Serve hot with warm glaze on the side and plenty of side dishes or along with snacks for a sports watching event.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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