APRICOT-SRIRACHA GLAZED BABY BACK RIBS

APRICOT-SRIRACHA GLAZED BABY BACK RIBS

 

4-5 lbs. baby back pork ribs 

2 Tbs. Cajun spice mix (my recipe below or your favorite store brand – but mine is better!)

¾ cup apricot preserves

1 Tbs. sriracha sauce

1 Tbs. soy sauce

 

Rub the ribs all over with the Cajun spice mix.  Lay them in a roasting pan or on a baking sheet and cover tightly with foil.  Marinade in the refrigerator for 4 hours or overnight.  Bring to room temperature 30 minutes before cooking.

 

Preheat oven to 325 degrees.  Place the ribs in the oven, still covered tightly with foil, and bake for 11/2 hours. 

 

While the ribs are cooking, combine the apricot preserves, sriracha, and soy sauce in a sauce pan.  Cook for 3 minutes over medium heat, stirring frequently until melted and syrupy.

 

Remove ribs from the oven and brush with the glaze, reserving about ½ cup.  Increase oven temp to 375 and cook ribs, uncovered, for an additional 30-40 minutes until fragrant, sticky and the meat falls off the bone easily. 

 

Remove from oven and brush with the remaining sauce.  Garnish with fresh basil or parsley.

  

CAJUN SPICE MIX

 

1/4 cup salt

2 Tbs. cayenne pepper

2 Tbs. paprika

1 1/2 Tbs. onion powder

1 Tbs. freshly ground black pepper

1 Tbs. freshly ground white pepper

1 Tbs. garlic powder

2 tsp. dried basil

1 tsp. chili powder

1/4 tsp. dried thyme

1/4 tsp. ground mustard

1/8 tsp. ground cloves

 

Combine all ingredients in a small jar and shake to thoroughly combine.  This spice mix can be stored in a tightly covered jar in a cool dry place out of direct light for up to 4 months.  Makes about 3/4 cup.

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Pork

Gluten-free

8 Ingredients or less

© 2018 by PAMELA GELSOMINI, LLC