Apricot Glazed Ribs Recipe

In a medium bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, ground cumin and chili powder. Whisk until evenly blended.

Prepare and Par-Cook Ribs

Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs: slide a knife under the membrane at one end, loosen and pull off using a paper towel for grip. Pat ribs dry with paper towels. Rub ribs all over with the yellow mustard (or olive oil) to help the dry rub adhere. Generously apply the dry rub all over both sides of the ribs, pressing it into the meat.

Place each rib rack bone-side down on a large piece of heavy foil. Add 1/2 cup water and 1 tablespoon apple cider vinegar to the foil packet (divided between racks if using two). Wrap tightly to form a sealed packet. Place packets on a rimmed baking sheet and bake in the preheated oven for 2 to 2 1/4 hours, until ribs are tender and the meat pulls back slightly from the bones but not falling apart.

Alternatively, you may braise ribs on the stovetop in a covered pan with 1 cup water and 2 tablespoons apple cider vinegar over low heat for 1.5–2 hours, turning occasionally, until tender.

When ribs are tender, carefully unwrap (watch for steam) and transfer ribs to a baking sheet, reserving any juices for the glaze if desired.

While ribs are in the oven (about 30 minutes before they finish), make the glaze. In a small saucepan over medium-low heat, combine apricot preserves, apricot jam, soy sauce, 1 tablespoon apple cider vinegar, honey, Dijon mustard, grated ginger, minced garlic and red pepper flakes.

Bring mixture to a gentle simmer, stirring frequently to dissolve the preserves and jam. Simmer 5–7 minutes until slightly thickened. If the glaze is too thick, whisk in up to 2 tablespoons water to reach a brushable consistency.

Taste and adjust seasoning—add a pinch of salt or a splash more vinegar if you want more brightness.

Remove glaze from heat and whisk in the unsalted butter until glossy.

Increase oven temperature to 425°F (220°C) or preheat a medium-high grill to medium-high. If using the oven, line a baking sheet with foil and lightly oil. Brush a generous layer of apricot glaze over the top of the ribs.

Return ribs to the oven (or place on the grill) and cook 8–12 minutes, basting with additional glaze once or twice, until the glaze is sticky and caramelized at the edges. Watch closely to prevent burning because sugars brown quickly.

Remove ribs from the oven/grill and let rest 5 minutes. Brush with any remaining glaze or reserved juices for extra shine. Sprinkle flaky sea salt and chopped parsley over the ribs. Slice between the bones into individual ribs and serve warm.