Apricot-glazed pork ribs features a tangy soy and apricot preserve mixture that does double duty in this baby back rib recipe. It serves as both a marinade and a tasty basting sauce during the cooking process.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr 40 mins
Total Time: 9 hrs 50 mins
Servings: 12
Ingredients
- 3 ½ pounds baby back pork ribs
- 1 (16 ounce) jar apricot preserves
- ⅓ cup soy sauce
- ¼ cup packed light brown sugar
- 2 teaspoons garlic powder
- aluminum foil
- salt and ground black pepper to taste
Steps
- Place ribs in a large roasting pan. Whisk apricot preserves, soy sauce, brown sugar, and garlic powder together until combined; pour over ribs, cover, and marinate 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 marinade and shake off excess. Place ribs in the prepared baking pan; season with salt and black pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes; set aside.
- Bake ribs in the preheated oven until tender and meat easily pulls away from the bone, about 1 hour 30 minutes, basting frequently with marinade. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
