Apricot Bruleed Ribs Recipe
Make Apricot Bruleed Ribs Recipe in just 2h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork ribs & seasoning
Apricot glaze
Finishing & garnish
Method
Pork ribs & seasoning
- 1
Preheat and prepare ribs
Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs if still attached: slide a knife under the membrane at one end, grab with paper towel and pull off. Pat ribs dry with paper towels.
- 2
Season ribs
Mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder in a small bowl. Rub the spice mix evenly over both sides of the ribs, pressing so it adheres. Let sit at room temperature 20–30 minutes or refrigerate uncovered up to 2 hours for better flavor penetration (bring back to room temp before roasting).
Apricot glaze
- 3
Make glaze
In a small saucepan, combine apricot preserves, apricot nectar, rice vinegar, soy sauce, brown sugar, dry mustard, grated ginger, minced garlic and red pepper flakes. Warm over medium-low heat, stirring, until preserves melt and the mixture becomes smooth and slightly thickened, about 4–6 minutes. Taste and adjust seasoning: add a pinch more sugar for sweetness or a teaspoon more vinegar for brightness. Remove from heat and let cool slightly.
- 4
Reserve glaze
Reserve about 2 tablespoons of the warm glaze for later brushing and final finishing. The rest will be used during roasting and basting.
Roasting & basting
- 5
Initial roast
Line a large rimmed baking sheet with foil and place a wire rack on it. Place ribs bone-side down on the rack. Cover tightly with foil and roast in the preheated oven at 300°F (150°C) for 2 to 2 1/2 hours, until the meat is tender and pulling back slightly from the bones.
- 6
Glaze and finish roasting
Remove ribs from oven and increase oven temperature to 425°F (220°C). Uncover the ribs and brush a generous layer of the apricot glaze over the top, pressing a little so it adheres. Return ribs to the oven, uncovered, and roast 10–12 minutes to set the glaze, then brush another thin layer and roast for an additional 5–8 minutes until glaze is glossy and slightly sticky.
Brûlée finish & garnish
- 7
- 8
Caramelize sugar
Using a kitchen torch, move the flame evenly over the sugared surface until the sugar melts and forms a crisp, amber caramel crust. If you don't have a torch, set the oven to broil and place the ribs about 4–6 inches from the broiler for 2–4 minutes, watching carefully to avoid burning; rotate the pan as needed for even caramelization.
- 9