Twice-Cooked Apricot Ribs Twice-Cooked Apricot Ribs

apricot ribs 150 Image by: apricot ribs 150 Author: Canadian Living

These ribs create a laid-back dinner to take away or enjoy in your backyard. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2006



Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer ribs to large glass baking dish, discarding liquid; let cool.

Meanwhile, in saucepan, combine apricot nectar, soy sauce, tomato paste, sugar, vinegar, garlic, chili powder and ginger; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Let cool.

Pour apricot mixture over ribs. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours. Or freeze in freezer bags for up to 2 weeks; thaw in refrigerator.)

Reserving ribs, pour marinade into small saucepan; add jam and bring to boil. Reduce heat and simmer for 5 minutes.

Place ribs on greased grill over medium-high heat; baste with apricot mixture. Close lid and grill, turning occasionally, until glazed and brown, about 10 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 593 mg
  • Protein 53 g
  • Calories 695.0
  • Total fat 41 g
  • Cholesterol 199 mg
  • Saturated fat 15 g
  • Total carbohydrate 27 g


  • Iron 31.0
  • Folate 8.0
  • Calcium 10.0
  • Vitamin A 7.0
  • Vitamin C 22.0
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Twice-Cooked Apricot Ribs