APRICOT GINGER STICKY RIBS
5-5 ½ pounds baby back pork ribs
2-3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend
1 ¼ cups apricot preserves
1 heaping tablespoon minced ginger
6 cloves garlic, chopped
2 tablespoons brown sugar, packed
1 tablespoon soy sauce
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.