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| You can't go wrong with the classic pairing of Super Bowl and ribs. These Apricot Chili Baby Back Ribs are basted in the sauce before the final roasting and need very little attention while cooking so you can concentrate on the pre-game festivities. (AP Photo/Larry Crowe) |
2 tablespoons garlic powder
2 teaspoons dried thyme
2 tablespoons paprika
2 tablespoons sugar
4 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
2 tablespoons dry mustard
Ingredients for the ribs:
7 pounds baby back ribs
¼ cup vegetable oil
Ingredients for the glaze:
1 ½ cup apricot jam
4 teaspoons red pepper flakes
2 teaspoons salt
2 tablespoons Dijon mustard
½ cup apple cider vinegar
Preparation:
Heat the oven to 325 F. Line 2 baking sheets with foil and set a rack over each.
To assemble the rub, in small bowl mix together the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper and mustard. Set aside.
If the ribs still have the membrane on the back, remove it. Cut each rack into 3 pieces. Lightly rub the ribs all over first with the vegetable oil, then with the dry rub. Arrange the ribs on the racks over the baking sheets. Bake for 2 to 2 ½ hours, or until tender and the meat starts to pull back from the bone at the ends.
Meanwhile, make the glaze. In a blender, combine the jam, pepper flakes, salt, Dijon and vinegar. Puree until smooth.
When the ribs are done, remove them from the oven. Increase the oven temperature to 375 F. Paint the glaze over the surface of the ribs. Return the ribs to the oven and bake until the ribs are sticky and starting to caramelize, about another 30 minutes. Cut into individual ribs and serve.
Nutrition information per serving (values are rounded to the nearest whole number): 716 calories; 402 calories from fat (56 percent of total calories); 45 g fat (14 g saturated; 0 g trans fats); 122 mg cholesterol; 56 g carbohydrate; 25 g protein; 0 g fiber; 1,869 mg sodium.
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