Adam's Baby Back Ribs with Apricot BBQ Glaze

Adam's Baby Back Ribs with Apricot BBQ Glaze
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup plus 2 tablespoons packed brown sugar
  • 1/2 cup mustard
  • 1/4 cup sweet smoked paprika
  • 1/4 cup chili powder
  • 2 tablespoons salt
  • 2 tablespoons peach-flavor gelatin
  • 1 tablespoon Worcestershire sauce
  • 4 1 1/2-pound racks baby back ribs
  • 1 cup apple juice
  • 1/2 cup honey
  • 1 stick (4 ounces) butter
  • 1/2 cup store-bought barbecue sauce
  • 1/4 cup apricot preserves


Preheat a grill to low, using a combination of charcoal and fruit wood chips, if possible. In a medium bowl, combine 1/2 cup water with the brown sugar, mustard, paprika, chili powder, salt, gelatin and Worcestershire sauce. Spread the spice paste all over the ribs and grill over indirect heat for 2 1/2 hours.

Meanwhile, in a medium saucepan, combine the apple juice, honey and butter and cook over medium heat until the butter melts.

Cut eight 12-inch-long sheets of foil. Pour one-quarter of the butter mixture onto the center of each sheet, top with a rack of the grilled ribs, meaty side down, and crimp the foil to enclose; wrap with another sheet of foil. Repeat with the remaining ribs. Grill the packets, meaty side down, for 1 hour. Unwrap the ribs and grill, meaty side up, for 30 minutes more.

Meanwhile, stir together the barbecue sauce, apricot preserves and 1/4 cup water; brush the ribs with the glaze and grill, meaty side up, until very tender, 20 minutes longer. Transfer to a cutting board and cut into individual ribs, brushing with the remaining apricot glaze.