Prep 30 mins
Cook 2 hrs 30 mins
F&W's Senior Test Kitchen Associate Grace Parisi created this recipe. & uses smoked paprika to sneak a just-barbecued flavor into these sticky off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork. From: 10 Ultimate High-Low Recipes, Published in February 2008.
- 1 teaspoon caraway seed
- 2 tablespoons sweet smoked spanish paprika (pimenton de la Vera)
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons kosher salt
- 2 teaspoons fresh ground pepper
- crushed red pepper flakes, to taste (optional)
- 1⁄2 cup apricot preserves
- 1 tablespoon Dijon mustard
- 7 lbs baby back ribs (3 racks)
- Preheat the oven to 300°.
- In a spice grinder, pulse the caraway seeds to a coarse powder;.add the pimentón, cumin, garlic powder, salt and pepper and pulse to blend.
- Transfer 2 tablespoons of the spice mixture to a small saucepan and stir in the apricot preserves and mustard.
- Using a kitchen towel, grasp and pull off the papery membrane from the underside of each rack of ribs.
- Place the ribs side by side in a large roasting pan and rub both sides with the remaining spice mixture.
- Cover tightly with foil and roast for 1 1/2 hours, or until the meat is almost tender.
- Pour the pan juices into the saucepan with the apricot preserves.
- Cover the ribs again and roast for about 30 minutes longer, until very tender.
- Pour any remaining pan juices into the saucepan.
- Preheat the broiler.
- Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
- Arrange the rib racks concave side up; brush them with half of the apricot glaze, allowing it to pool in the center of the rack.
- Broil the ribs 10 inches from the heat until browned, about 10 minutes.
- Turn the racks over, brush with the remaining apricot glaze and broil until caramelized, about 10 minutes.
- Transfer the rack to a cutting board and cut into ribs.
- E N J O Y!