Smoked Ribs with Apricot Glaze
Smoked at a low temperature for a long time, these tender ribs are doubly delicious thanks to a sweet apricot glaze.
Serves: 6Prep: 4 hours 10 minutesCook: 5 hoursTotal: 9 hours 10 minutesDifficulty: Medium
- 2 racks (2.5 lbs. each) Pork Loin Back Ribs
- 1 cup brown sugar
- 3 cloves garlic, minced
- 1 tsp. fresh thyme, chopped
- 1 tsp. salt
- 1⁄2 tsp. black pepper
- 1⁄2 cup apricot preserves
- 1⁄4 cup maple syrup
- 2 sweet barbecue sauce
- Rinse ribs and remove silverskin; pat dry and set aside.
- In a bowl, combine brown sugar, garlic, thyme, salt and pepper. Rub mixture over ribs and cover with plastic wrap. Refrigerate 4-12 hours.
- In a bowl, mix apricot preserves, maple syrup and barbecue sauce; refrigerate until ready to use.
- Heat smoker to 225°F and add wood chips to smoker.
- Place ribs on smoker and cook about 2 hours, then wrap with aluminum foil and cook an additional 2 hours. Gently unwrap ribs and check the internal temperature. If temperature is 200-210°F, unwrap completely and brush ribs with apricot glaze, then cook for 30 minutes. If internal temperature is not high enough, continue cooking in foil until it reaches 200-210°F.
- Serve immediately and refrigerate leftovers.