Super Savory Snacks

Finger Lickin’ Ribs are Kickin’!

Thu, 02/04/2021 - 6:45pm

These ribs couldn’t be easier to make and are fall-off-the-bone delicious!!

Apricot Ginger Sticky Ribs

The Ribs:
5-5 ½ pounds baby back pork ribs
2-3 tablespoons Dish off the Block
Ragin’ Cajun Spice Blend

The Glaze:
1 ¼ cups apricot preserves
1 heaping tablespoon minced ginger
6 cloves garlic, chopped
2 tablespoons brown sugar, packed
1 tablespoon soy sauce
Fresh chopped basil or parsley for garnish

Rub the ribs all over with the Cajun spice mix. Lay them in a roasting pan or on a foil-lined, rimmed baking sheet and cover tightly with foil. Marinate in the refrigerator for 4 hours or overnight. Bring to room temperature 30 minutes before cooking.

Preheat oven to 325 degrees.

Place the ribs in the oven, still covered tightly with foil, and bake for 1 1/2 hours.

While the ribs are cooking, combine the apricot preserves, ginger, garlic, brown sugar, and soy sauce in a saucepan. Cook for 3 minutes over medium heat, stirring frequently until the preserves are melted and syrupy.

Remove ribs from the oven after 1 ½ hours and brush with the glaze, reserving about ½ cup. Increase oven temp to 375 and cook ribs, uncovered, for an additional 30-40 minutes until fragrant, sticky and the meat falls off the bone easily.

Remove from oven and brush with the remaining sauce. Garnish with fresh basil or parsley and cut into 2-3 rib pieces.

Get this delicious recipe and hundreds more on Pam’s blog www. and check out her cookbook “What Can I Make With This Frickin’ Chicken” and her new spice line available at BIG!