Baby Back Ribs with Apricot BBQ Glaze
These baby back ribs are a showstopper with their uniquely tart apricot glaze. Treat your friends and family to the best barbeque they’ll have all summer by following the recipe below.
- 1/2 cup brown sugar
- 1/2 cup mustard
- 1/4 cup sweet smoked paprika
- 1/4 cup chili powder
- 2 tbsp salt
- 2 tbsp peach-flavor gelatin
- 1 tbsp Worcestershire sauce
- 4 racks baby back ribs 1½-pound each
- 1 cup apple juice
- 1/2 cup honey
- 4 ounces butter
- 1/2 cup barbecue sauce
- 1/4 cup apricot preserves
- Preheat a grill to low, using a combination of charcoal and fruitwood chips, if possible. In a medium bowl, combine ½ cup water with the brown sugar, mustard, paprika, chili powder, salt, gelatin and Worcestershire sauce. Spread the spice paste all over the ribs and grill over indirect heat for 2½ hours.
- Meanwhile, in a medium saucepan, combine the apple juice, honey and butter and cook over medium heat until the butter melts.
- Cut eight 12-inch-long sheets of foil. Pour one-quarter of the butter mixture onto the center of each sheet, top with a rack of the grilled ribs, meaty side down, and crimp the foil to enclose; wrap with another sheet of foil. Repeat with the remaining ribs. Grill the packets, meaty side down, for 1 hour. Unwrap the ribs and grill, meaty side up, for 30 minutes more.
- Meanwhile, stir together the barbecue sauce, apricot preserves and ¼ cup water; brush the ribs with the glaze and grill, meaty side up, until very tender, 20 minutes longer. Transfer to a cutting board and cut into individual ribs, brushing with the remaining apricot glaze.