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Apricot-Ginger Glazed Baby Back Ribs

Apricot-Ginger Glazed Baby Back Ribs

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Published by: Farrell Stephond Reid on Jul 11, 2012
Copyright:Attribution Non-commercial


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Apricot-Ginger Glazed Baby Back Ribs
40 mins total 30 mins prep 8 ServingsBaby back ribs are easy to make simply because it is difficult to falter in preparing them. All youneed is a flavorful dry rub, some slow cooking, and a sweet and tangy glaze to finish. This recipefeatures orange and ginger notes using apricot jam and ginger ale. If you are planning inadvance, the ribs are best marinated for up to 24 hours with the dry rub, tightly sealed in plasticwrap and then with aluminum foil. But if you have only a few hours, they are still utterlydelicious when rubbed and thrown right in the oven.
Ribs and Dry Rub Ingredients:
1/2 cup dark brown sugar
1/2 cup paprika
1/3 cup garlic powder
1/4 cup kosher salt
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 teaspoons powdered ginger
2 teaspoons cumin
2 slabs baby back ribs, membrane removed
Braising Ingredients:
2 cans ginger ale
1/2 cup liquid smoke
Glaze Ingredients:
1/4 cup apricot jam
2 tablespoons ketchup
2 tablespoons dark brown sugar
1 tablespoon cider vinegar
2 teaspoons soy sauce
1 teaspoon powdered ginger
1/2 teaspoon red pepper flakes (optional)
Gather these tools: cutting board, chef's knife, dry measuring cups, measuring spoons,large mixing bowl, fork, grill or grill pan, small saucepan, wooden spoon, saute pan,offset spatula

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