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APRICOT GINGER STICKY RIBS

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Ingredients

The Ribs:

5-5 ½ pounds baby back pork ribs

2-3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend

 

The Glaze:

1 ¼ cups apricot preserves

1 heaping  tablespoon minced ginger

6 cloves garlic, chopped

2 tablespoons brown sugar, packed

1 tablespoon soy sauce

Instructions

Rub the ribs all over with the Cajun spice mix.  Lay them in a roasting pan or on a foil-lined, rimmed 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 1½ hours.

While the ribs are cooking, combine the apricot preserves, ginger, garlic, brown sugar, and soy sauce in a saucepan.  Cook for 3 minutes over medium heat, stirring frequently until the preserves are melted and syrupy.

Remove ribs from the oven after 1 ½ hours 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 and cut into 2-3 rib pieces.

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