APRICOT-GLAZED PORK RIBS
A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.
Provided by whstlwnd
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 9h50m
Yield 12
Number Of Ingredients 7
Steps:
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g
PORK SPARERIBS IN HABANERO AND APRICOT SAUCE
Make and share this Pork Spareribs in Habanero and Apricot Sauce recipe from Food.com.
Provided by Ms. Ayons dishes
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven at 400 degrees.
- Let ribs rest aside rub donw with the salt and pepper.
- In a pot, mix all remaining ingredients, bring to a boil, simmer for 8-10 minutes stirring constantly.
- Mix sauce in blender.
- In a shallow dish place the spareribs, add sauce and set aside for 30 minutes.
- Add cooking spray to a baking pan, place ribs, cover with aluminumn foil, bake 1 hour until done and a little bit crunchy.
APRICOT-HABANERO SHORT RIBS
Steps:
- 1. Trim fat from ribs. Place ribs in a 4- to 6-quart pot with enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours or until tender. Drain.
- 2. For sauce, in a small saucepan cook the onion and garlic, in hot oil until tender. Stir in the catsup, apricot preserves, vinegar, pepper, steak sauce, and chili powder. Bring just to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture thickens slightly, stirring occasionally. Set aside.
- 3. Stir together the cumin and salt in a small mixing bowl. Sprinkle mixture evenly over both sides or fibs; rub into surface.
- 4. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, meaty side up, on the lightly oiled grill rack over the drip pan. Cover and grill for 15 minutes or until the ribs are tender, brushing occasionally with the sauce. Heat the remaining sauce until bubbly; pass with the ribs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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CROCKPOT GRILLED FIERY HABANERO APRICOT BBQ RIBS
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4.2/5 (35)Total Time 8 hrs 10 minsCategory Appetizer, Main CourseCalories 1342 per serving
- Grabs the ribs and place them on a cutting board. Take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
- In a small bowl, combine the brown sugar, smoked paprika, chipotle chili powder, garlic powder, cinnamon, salt and pepper. Rub the mixture all over the ribs.
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