1. In a bowl, combine the Dry Rub ingredients.
2. In another bowl, combine the Glaze ingredients.
3. Rinse the ribs with cold water and pat dry with paper towels. Cut each rack in 3 or 4 pieces. Rub the ribs on both sides with the Dry Rub. Cover and refrigerate for a minimum of 3 hours; overnight works best.
4. Place 1 cut rack of ribs (3 or 4 pieces) bone side down in a large heavy-duty foil bag. TIP: If you don’t have foil bags, place 1 cut rack of ribs (3 or 4 pieces) bone side down in the middle of each piece of foil.
Pull both sides up to the middle and fold to make a foil package. Fold up one end.
5. With either method, drop 2 ice cubes into package and fold up the other end.
6. Place on sheet pans in a 400-degree oven for 45 minutes.
7. Remove from the oven and, being very careful of the steam, open the package and remove ribs.
8. Preheat the barbecue grill to medium and place the ribs on the preheated grill to brown.
9. Approximately 5 minutes prior to removing the ribs from the grill, brush the Glaze on both sides of the ribs. Turn and repeat. Remove from the grill and enjoy.
NOTE: You can prepare this recipe through Step #7 at home the day before the game, and then finish the ribs at your tailgate party.
“PUCKER VALVE” BABY BACK RIBS with APRICOT GLAZE
3 pounds baby back ribs
3 large pieces of heavy-duty foil or heavy-duty foil bags
Dry Rub
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon white pepper
Glaze
1/2 cup Bonne Maman® Apricot Preserves
2 tablespoons coconut milk
1 teaspoon soy sauce
1/2 teaspoon cumin
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
2 tablespoon chopped green onion
1/4 teaspoon white pepper
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