Fruit Glazed Baby Back Ribs

I am so thankful for this weather, and being so close to Christmas it was actually 50 degrees outside today and what a way to enjoy it by getting in some grilling time! Josh and I bought a new grill and we wanted to “break it in” by grilling some mouth-watering ribs! I found a recipe from Taste of Home cookbook for the basting glaze…..let me tell you, this was a sweet sauce with a hint of spice, I added a little, tiny, pinch of cayenne pepper. Josh actually gets the credit for making this masterpiece (grilling the ribs)! This basting sauce is great on pork chops as well! Please enjoy and feedback is wonderful!

Makes: 4 servings

Here’s what you’ll need:

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3-4 pound rack of baby back ribs

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1/3 cup hickory smoke-flavored BBQ sauce

1/2 cup apricot (or peach) preserves

1 Tbsp corn syrup

1 tsp prepared mustard (I used ground mustard, I didn’t have any prepared mustard at the time)

1/4 tsp ground cloves

a tiny pinch of cayenne pepper (optional)

1/2 tsp kosher salt

1/2 tsp black pepper

Directions:

In a small bowl, combine the BBQ sauce, apricot preserves….

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mustard….

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ground cloves, and corn syrup….

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whisk together and set aside.

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Coat the grill rack with cooking spray before starting the grill. We use charcoal when cooking ribs (better flavor). Sprinkle ribs with kosher salt and black pepper….

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After the coals are ready, begin grilling….lay ribs meaty side UP first for 15-20 minutes….then flip over and keep an eye on them and keeping them covered (besides flipping and basting)….

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Total cooking time for these ribs will be 1 1/4-1 1/2 hours….Begin basting around the last 20 minutes of grilling and continue basting both sides frequently.

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You’ll know the ribs are done when the meat begins to pull back from the bone about 1/4-inch….

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Make sure the internal temperature reads 160 degrees (insert through the thickest part of the ribs)….

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Make sure to let the ribs rest before tearing them apart, so you don’t get burned. Please enjoy!

Josh and I served this remarkable dish with potato salad and coleslaw.

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