Mmm, baby back ribs. Food so iconic, there’s even a catchy jingle about them. Well, these Sweet Glazed Ribs might just give the restaurant version a run for their money. Dripping with sweet, savory, delicious flavors, you’ll not only be licking your fingers, but maybe even the plate… just to make sure no sauce gets left behind. And don’t even get us started on the perfect, tender, fall-off-the-bone meat. Mm. Mm. Mm. Icons become icons for a reason, and these Sweet Glazed Ribs deserve every glimmer of the spotlight they get! Grab a napkin and be prepared to be amazed!
Ingredients
- 3 racks baby back ribs
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons coarsely ground pepper, divided
- 2 (12-ounce) bottles beer, can substitute 3 cups unsweetened apple juice
- 1 (12-ounce) jar apricot preserves
- 1/4 cup jarred prepared horseradish, drained
- 2 tablespoons honey or maple syrup
- 1 teaspoon liquid smoke
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –Sprinkle each of the rib racks evenly with 1 teaspoon the salt and 1 teaspoon of the pepper.
Step 3 –Place the seasoned rib racks, bone-side down, in a large, shallow roasting pan.
Step 4 –Add the beer to the pan, then cover the roasting pan.
Step 5 –Bake the rib racks, covered, until they are tender, about 2-3 hours.
Step 6 –In a blender, add the apricot preserves, the horseradish, the honey, the remaining salt, the remaining pepper, and the liquid smoke and purée.
Step 7 –Drain the excess grease from the rib racks.
Step 8 –Place 1 of the rib racks on a large piece of aluminum foil and brush it with the apricot mixture. Wrap it tightly. Repeat with the remaining rib racks.
Step 9 –Refrigerate the covered rib racks, for at least 8 hours and up to 48 hours.
Step 10 –Preheat the grill to medium heat.
Step 11 –Transfer the rib racks from the foil and grill, turning occasionally, until they are browned, about 10-15 minutes.
Step 12 –Serve.
