APRICOT SRIRACHA GLAZED BABY BACK RIBS
Instructions: Remove the ribs from their packaging and rinse with cold water. Pat dry with paper towels. Slide a table knife under the silverskin anywhere
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Roasting pan
- Baking sheet
- Saucepan
- Pastry brush
- Chef's knife
- Cutting board
- Table knife
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Aluminum foil
- Oven
- Stove
- Refrigerator
Ingredients
- 4-5 pounds baby back pork ribs
- 2 tablespoons
- Dish off the Block Ragin’ Cajun Spice Blend
- ¾ cup apricot preserves
- 1 tablespoon sriracha sauce
- ¼ cup brown sugar
- 1 tablespoon fresh ginger root, minced
- 4 garlic cloves, chopped
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