We love ribs. They’re great on the grill and in the oven, and are something you can make nearly year round. It’s always a little awkward for me to eat them at my desk, but it’s worth it. These ribs were inspired by the leftover apricots we had in the house from our cooking at the Farm to Consumer Legal Defense Fund’s Baconpalooza. Our apricocity didn’t take the prize, but it was an awesome time with new and existing friends.
2 C dried apricots
1 C water
1 Tbsp liquid smoke
1 tsp cayenne pepper
1/2 Tbsp minced, roasted garlic
10 lbs cut St. Louis style pork ribs
Preheat oven to 375ºF.
Blend apricots with liquid smoke, garlic, and cayenne in your food processor, adding the 1 cup of water at 1/4 cup increments. Blend until smooth.
Toss ribs with apricot puree in a large roasting pan. Cover with foil and bake for 1 hour, stirring the ribs every 15-20 minutes.
Uncover, and place on baking sheets. Roast another 10-15 minutes.