Father’s Day Favorite: Apricot Pineapple Sweet Ribs Recipe
Entry #2519, June 12, 2013
There’s no question how fathers love to eat. As the saying goes, “The way to a man’s heart is through his stomach.” Indeed, it’s true and perhaps effective! But who can resist a delicious serving of food on the table? Of course none! What is even better is a barbecue featuring barbecue ribs.
This coming Father’s Day celebration, why not treat your beloved father with this Apricot Pineapple Sweet Ribs recipe. This is a sumptuous rib recipe that will definitely highlight the celebration. It’s so easy to make and very hard to resist.
Apricot Pineapple Sweet Ribs
Image via: Rachel Ray
2 slabs baby back ribs (about 2 lbs. each)
Rib Dry Rub
Rib Liquid Seasoning
*Sweet Barbecue Glaze
Sweet Barbecue Glaze Ingredients:
2 tablespoons vegetable oil
1 cup finely chopped yellow onion
2 teaspoons finely minced garlic
1 1/4 cups apricot preserves
1 cup ketchup
1/3 cup honey
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped chipotles in adobo plus 1 tablespoon adobo sauce from the can
1 tablespoon yellow mustard
Kosher salt and freshly ground black pepper
For the sauce: See – Serious Eats for full recipe:
1. Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add apricot preserves, ketchup, honey, vinegar, soy sauce, Worcestershire sauce, jalapeño jam, chipotles, adobo sauce, and mustard and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes.
3. Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and pepper to taste. Let cool to room temperature, transfer to a jar or container, until ready to use; sauce can be made in advance and refrigerated for up to 2 weeks.
For the Ribs:
- Remove thin membrane from the back of each slab by slicing into it and then pulling it off. (This will make the ribs more tender.) Generously apply Rib Dry Rub on both sides of ribs, pressing gently to adhere.
- Light one side of grill, heating to 250° (low) heat; leave other side unlit. Place slabs, meat sides up, over unlit side, and grill, covered with grill lid, 2 hours and 15 minutes, maintaining temperature inside grill between 225° and 250°.
- Remove slabs from grill. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (The foil should be large enough to completely wrap slab.) Pour 1/2 cup of Rib Liquid Seasoning over each slab. Tightly wrap each slab in foil. Return slabs to unlit side of grill. Grill, covered with grill lid, 1 hour.
- Remove slabs; unwrap and discard foil. Brush Sweet Barbecue Glaze on both sides of slabs. Grill slabs, covered with grill lid, on the unlit side of grill 15 minutes or until caramelized.
The Apricot Pineapple Sweet Ribs recipe can serve at least 6 persons. The sweet taste of the sauce and the aroma of grilled ribs are the perfect combination for a sumptuous treat. Take the first bite and you will never leave anything on your plate!
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