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Baby Back Ribs with Apricot Glaze Recipe


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     Baby Back Ribs with Apricot Glaze

Category   Entrees - Maindishes
Sub Category   Grilling

1 tsp caraway seeds
2 T sweet pimenton de la Vera (smoked Spanish paprika)
1 T ground cumin
1 t garlic powder
2 T kosher salt
2 t freshly ground pepper
1/2 c apricot preserves
1 T dijon mustard
3 racks baby back ribs (7 lbs)

Preheat oven to 300. Pulse the caraway seeds to a coarse powder. Add the pimenton, cumin, garlic powder, salt and pepper and pulse to blend. Transfer 2 T 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 hrs until the meat is almost tender.
Pour the pan juices into the saucepan with the preserves. Cover the ribs again and roast for 30 minutes until very tender. Pour any remaining pan juices into the saucepan.
Preheat the grill or broiler. Bring the pan juices to a boil and simmer over moderate heat until slightly thickened, about 10 min. Arrange the ribs concave side up; brush them with half of the apricot glaze. Grill or broil until browned, about 10 min. Turn the ribs over, brush with the remaining glaze and grill/broil until carmelized, about 10 min. Transfer to a cutting board and cut into ribs.

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