Apricot Sriracha-Glazed Baby Back Ribs

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Sam Jones/Quinn Brein
The Editors
Makes 6 servings.
Pamela Gelsomini, Wrentham, Massachusetts
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This recipe for Apricot Sriracha-Glazed Baby Back Ribs was the hands down (and thumbs up!) first place winner of our Five or Fewer Ingredients recipe contest. Tasters declared that they wanted to put the sauce on everything! Congratulations to Pamela Gelsomini of Waltham, Massachusetts!

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.

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