Apricot Sriracha-Glazed Baby Back Ribs

Apricot Sriracha-Glazed Baby Back Ribs
Sam Jones/Quinn Brein


4 to 5 pounds baby back pork ribs
2 tablespoons Cajun spice blend
3/4 cup apricot preserves
1 tablespoon sriracha sauce
1 tablespoon soy sauce


Remove ribs from packaging and rinse with cold water. Pat dry with paper towels. Rub Cajun spice all over the ribs. Place in a large baking pan and cover tightly with foil. Keep in the refrigerator for 4 hours, or overnight. Bring to room temperature 30 minutes before cooking.

Preheat oven to 325°F.

Leave baking pan covered and bake for 1½ hours.

While ribs are cooking, combine apricot preserves, sriracha, and soy sauce in a saucepan over medium heat. Cook for 3 minutes, stirring frequently, until melted and syrupy.

Remove ribs from the oven and brush with the glaze, reserving about ½ cup. Increase oven temp to 375°F and cook ribs, uncovered, for an additional 30 to 40 minutes, or until meat falls off the bone easily. Brush with the remaining sauce and serve immediately.


Makes 6 servings.

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