Smoky and Spicy Apricot-Glazed Barbecue Ribs
"An earthy and spicy rub pairs with a fruity and sweet sauce to give these ribs a complex, layered flavor. [Photographs: Joshua Bousel] After years of learning convoluted tricks for making competition-worthy pork ribs, I've realized the ribs I like best are made more simply and have bolder flavors, like the earthy, spicy rub and fruity, smoky apricot sauce in this killer recipe. Why this recipe works: * Apricot preserves give the sauce a sweet, fruity flavor. * Chipotle chiles add an earthy, spicy flavor that contrasts with the fruity apricot. * Misting the ribs with apple juice after the barks begins to darken helps keep it from blackening...."
INGREDIENTS
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For the Sauce:
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2 tablespoons vegetable oil
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1 cup finely chopped yellow onion
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2 teaspoons finely minced garlic
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1 1/4 cups apricot preserves
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1 cup ketchup
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1/3 cup honey
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1/4 cup rice vinegar
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2 tablespoons soy sauce
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1 tablespoon Worcestershire sauce
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1 tablespoon jalapeño jam
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1 tablespoon finely chopped chipotles in adobo plus 1 tablespoon adobo sauce from the can
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1 tablespoon yellow mustard
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Kosher salt and freshly ground black pepper
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For the Rub:
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1/3 cup paprika
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3 tablespoons dark brown sugar
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2 tablespoons turbinado sugar
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2 tablespoons kosher salt
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1 tablespoon freshly ground black pepper
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1 tablespoon chile powder
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1 tablespoon garlic powder
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1 tablespoon onion powder
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2 teaspoons cayenne pepper
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1 teaspoon mustard powder
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For the Ribs:
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2 racks St. Louis-cut spare ribs
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2 cups apple juice in a clean spray bottle
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2 fist-sized chunks of light smoking wood, such as apple or cherry wood
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Type of fire: Indirect
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Grill heat: Low
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