Sticky Apricot BBQ Ribs
There’s nothing like a rack of ribs to satisfy hearty appetites at a summer picnic. Ours are coated with a sauce that’s tangy-sweet and wonderfully sticky, thanks to apricot preserves and brown sugar. Smoked paprika, cumin and cayenne pepper add spicy notes; use more or less cayenne, depending on your preferred level of heat. We cook the ribs entirely in the oven—no grill required. First they’re baked low and slow until meltingly tender and succulent. Then we brush on the sauce, crank up the oven and roast the ribs until deliciously caramelized. Serve with plenty of napkins alongside.
Ingredients:
- 1 rack baby back ribs, 1 1/2 to 2 lb. (750 g to 1 kg), halved crosswise
- Kosher salt
For the BBQ sauce:
- 1 Tbs. extra-virgin olive oil
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 to 3 tsp. cayenne pepper, or to taste
- 3 Tbs. tomato paste
- 1/2 cup (4 fl. oz./125 ml) water
- 1/3 cup (3 fl. oz./80 ml) cider vinegar or rice wine vinegar
- 1 1/2 cups (15 oz./470 g) apricot preserves
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 1 Tbs. Worcestershire sauce
- Kosher salt
Directions:
Preheat an oven to 300°F (150°C).
Pat the ribs dry with paper towels and season generously with salt. Wrap each half-rack separately with aluminum foil. Place on a baking sheet and roast in the oven until the meat is tender, about 3 1/2 hours.
Meanwhile, prepare the BBQ sauce: In a saucepan over medium heat, combine the olive oil, garlic powder, onion powder, paprika, cumin and cayenne. Cook, stirring frequently, until the spices are fragrant and toasted, about 1 minute. Add the tomato paste and cook, stirring and mixing it into the spices, until the tomato paste is toasted, about 1 minute.
Slowly add the water and vinegar, followed by the apricot preserves, brown sugar and Worcestershire and whisk until smooth. Reduce the heat to low and cook, stirring occasionally, until the sauce is blended and thickened, 20 to 25 minutes. If the sauce has reduced too much, add a splash of water. Season to taste with salt and more cayenne, if desired. You will have about 2 cups (16 fl. oz./500 ml) sauce.
Remove the ribs from the oven and transfer them to a platter. Increase the oven temperature to 450°F (230°C). Carefully line the baking sheet with parchment paper or foil (the pan will be hot). Remove the ribs from their foil wrapping and place the half-racks, meaty side up, on the baking sheet. Brush the ribs all over with enough of the BBQ sauce to generously coat them. Roast for 10 minutes, then remove from the oven and brush the meaty sides with enough sauce to generously coat them. Continue roasting until the sauce is super caramelized and sticky, 5 to 10 minutes more.
Brush the meaty sides of the ribs with enough sauce to generously coat them. Transfer the ribs to a carving board and cut between the bones. Serve hot, with any remaining sauce on the side. Serves 2 to 4.
Williams Sonoma Test Kitchen
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