Ingredients
12
12 servings
- •3 ½ pounds baby back pork ribs
- •1 (16 ounce) jar apricot preserves
- •⅓ cup soy sauce
- •¼ cup packed light brown sugar
- •2 teaspoons garlic powder
- •aluminum foil
- •salt and ground black pepper to taste
Instructions
- Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
- Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
- Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutritional Facts
Per 12 servings
- Calories: 327
- Carbohydrate: 29g
- Fat: 17g
- Fiber: 0g
- Protein: 15g
- Sugar: 21g
Related Recipes
Air-Fried Pork Ribs with Ginger Glaze
Apricot Pork Tenderloin
Amazing Ribs
Apricot-Glazed Pork Chops
Freak'n Good Ribs
Apricot Chops
Maple Glazed Ribs
Quick Baby Back Ribs
Spoiled Baby Back Ribs
Sweet Smoked Pork Ribs
Caribbean-Spiced Pork Side Ribs
