DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

APRICOT GINGER STICKY RIBS

Ingredients

The Ribs:

5-5 ½-pounds baby back pork ribs

4 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

Remove the ribs from their packaging and rinse with cold water.  Pat dry with paper towels. Slide a table knife under the silverskin anywhere along the back of the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section until you can peel it all off.  This will allow more flavor to absorb into the rack from the rub/marinade.

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.

You May Also Like...

4E71E901-853C-4197-B12E-57D015E57FAC_1_201_a

PORK CUTLETS WITH APPLE CINNAMON GRAVY

fullsizeoutput_2914f

VEGAN PAD THAI PALOOZA

326E5E3E-EF20-489A-B80D-2107B34DC0DB_1_201_a

OCEANS 97 SWEET AND SPICY SHRIMP WONTON DIP

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00