Ribs – you either love them or hate them. What some people don’t know is there are multiple types of ribs. I am cooking up back ribs, or what many people call a rack of ribs. Beef is separated into many different types of meat, all named specifically for the section of the cow it is found on. These are bone-in beef ribs. You can also eat pork ribs, but unless it is bacon I try and stay away from pork. Whichever type or cut of rib you enjoy, this recipe will likely work for it.
- Ribs (I did 2 racks of 4)
- ½ cup Apricot preserves
- 1 lemon
- 2 TBS butter
1. Put the ribs on a plate and rub them down with salt and pepper on both sides. Then put them in the fridge and let them rest.
- If you go to the store and decide you want to just buy the ribs pre-seasoned, then that is fine as well.
- If you don’t have time, the resting period can be as short as 30 minutes. It can also be as long as 24 hours. The longer you let the ribs rest, the more the seasoning can be absorbed.
2. You will want to sear the ribs in a pan with a little butter. This should only take about 3-5 minutes on each side. This is just to get a nice, crisp outside.
- When you are cooking meat, the less you touch it the better. This means once you set it in the hot pan don’t flip it a hundred times. Just set it in and wait a few minutes, then flip it and wait again.
- The meat also needs room to breathe, so make sure your pan is big enough. If you don’t have a big pan, then do it in small batches.
3. Your meat is now searing. This is your time to get everything ready. You want your oven on at 300 degrees. Get a baking dish and lay the inside with tin foil. Coat the tin foil with the apricot preserves. Slice the lemon into 8 pieces.
- If you want to paint the ribs with the preserves as well as the tin foil, you can do that as well.
- I wanted a nice char taste, but I don’t have a grill. I had heard you could char things just on the open flame of your stove. Well, I tried, and it might just be you can’t char a lemon, but it was a horrible idea. It made a nasty smell and nothing charred. I advise against it.
4. Once seared, put the ribs in the dish and lay the lemons on top. Wrap the top with tin foil and bake for 25-30 minutes. If you have a meat thermometer it should read 150.
- If you decide to drop your oven down lower, then it will take longer to cook the ribs.
5. If you are a meat and potato type of person, this is the point where you make the potato dish. I made pasta as a side, but you can make whatever you want.
- Other sides that would work include a baked potato or even some white rice.
It turned out to be a lovely dinner. The apricot glaze gave a savory taste. The lemon came through nicely, not too strong. I am not a huge BBQ person, so this is a savory taste for ribs. I know most people only BBQ ribs, but I say if you don’t like it, then change it. This is a simple substitute sauce for your ribs.