Apricot Glazed Pork Ribs Recipes

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APRICOT-GLAZED PORK RIBS

A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.

Provided by whstlwnd

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 9h50m

Yield 12

Number Of Ingredients 7



Apricot-Glazed Pork Ribs image

Steps:

  • Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
  • Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g

3 ½ pounds baby back pork ribs
1 (16 ounce) jar apricot preserves
⅓ cup soy sauce
¼ cup packed light brown sugar
2 teaspoons garlic powder
aluminum foil
salt and ground black pepper to taste

APRICOT-GLAZED SPARERIBS

Make and share this Apricot-Glazed Spareribs recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pork

Time 11h

Yield 6 serving(s)

Number Of Ingredients 11



Apricot-Glazed Spareribs image

Steps:

  • EARLY IN DAY OR DAY AHEAD: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
  • MEANWHILE, PREPARE APRICOT GLAZE: Combine Smucker's preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
  • ABOUT 1 HOUR BEFORE SERVING: Heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
  • FOOTNOTE:.
  • The precooked spareribs can be broiled in the oven. Place spareribs on broiler pan; brush with some apricot glaze. Broil about 7 to 9 inches from heat for 7 to 8 minutes, brushing with apricot glaze halfway through cooking time. Turn ribs, brush with apricot glaze and broil for 5 to 6 minutes, brushing with apricot glaze halfway through cooking time.

Nutrition Facts : Calories 1442.2, Fat 108.8, SaturatedFat 34.5, Cholesterol 363.5, Sodium 752.4, Carbohydrate 42.9, Fiber 0.4, Sugar 30.2, Protein 71.2

6 lbs pork spareribs, cut into 2-rib portions
4 garlic cloves, crushed
water
1 cup smucker's apricot preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon Crisco cooking oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt

APRICOT AND MUSTARD GLAZED BABY BACK RIBS

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 14



Apricot and Mustard Glazed Baby Back Ribs image

Steps:

  • For the rub: Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt.
  • Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside.
  • For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours.
  • Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes.
  • Heat a grill pan or a gas or charcoal grill over medium-high heat.
  • Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting.
  • Serve alongside a bowl of any remaining sauce.

2 tablespoons chili powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
Kosher salt
2 full racks baby back ribs (about 3 pounds each), halved
3 tablespoons vegetable oil
2 small yellow onions, diced (about 2 cups)
Kosher salt
4 large cloves garlic, finely chopped (about 1/4 cup)
2 large red Fresno chiles, finely chopped (about 1/4 cup)
2 cups apple cider vinegar
1 cup yellow mustard
1 cup apricot preserves
1 cup low-sodium chicken stock

APRICOT-MUSTARD GLAZE

Provided by Food Network

Categories     condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4



Apricot-Mustard Glaze image

Steps:

  • Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
  • Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

APRICOT-GLAZED PORK

Apricot preserves lightly sweetens this colorful stir-fry.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 19m

Yield 4

Number Of Ingredients 6



Apricot-Glazed Pork image

Steps:

  • Remove fat from pork. Cut pork into 1/2-inch slices.
  • Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.
  • Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice.

Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 250 mg

1 pound pork tenderloin
1 tablespoon chili or vegetable oil
1 bag (1 pound) frozen broccoli, carrots and cauliflower
3 tablespoons apricot preserves
1 tablespoon oyster sauce or hoisin sauce
Hot cooked rice or noodles, if desired

APRICOT-GLAZED PORK TENDERLOIN

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9



Apricot-Glazed Pork Tenderloin image

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

APRICOT-GLAZED PORK CHOPS

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Provided by EV9/24/06

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 20m

Yield 4

Number Of Ingredients 6



Apricot-Glazed Pork Chops image

Steps:

  • Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
  • Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

APRICOT-GLAZED PORK LOIN ROAST

A nice alternative for a special dinner during the yuletide season or any other time of year, this pork roast gets its fruity flavor and lovely golden color from apricots. I serve it often to guests.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 8



Apricot-Glazed Pork Loin Roast image

Steps:

  • Sprinkle roast with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. , In a large saucepan, combine the brown sugar, cornstarch and mustard. Stir in apricot nectar and vinegar until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Spoon 1/2 cup glaze over roast. Bake 20 minutes longer or until a thermometer reads 145°. Let stand for 10 minutes before slicing. Serve with remaining glaze.

Nutrition Facts :

1 bone-in pork loin roast (4 to 5 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
2/3 cup packed brown sugar
2 tablespoons cornstarch
1-1/4 teaspoons ground mustard
2 cups apricot nectar
4 teaspoons cider vinegar

APRICOT GLAZED PORK

Make and share this Apricot Glazed Pork recipe from Food.com.

Provided by Stephanie

Categories     Pork

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 12



Apricot Glazed Pork image

Steps:

  • Season 6lb pork butt roast pork with season salt, pepper, garlic powder, onion powder, paprika, and pork season grinder.
  • Spray 9 by 13 pan, place in pork, add about 1/4 cup water.
  • Bake at 350* for 2 hours.
  • Mix 1/2 cup apricot preserves with 1 tbsp low sodium soy sauce and 2 tbsp water. Baste pork and continue cooking 1/2 hour. Baste pork again cook remaining 1/2 hour.
  • Mix 2 tbsp apricot preserves with 1 tbsp water. Brush pork and serve.

Nutrition Facts : Calories 656.5, Fat 42.8, SaturatedFat 14.8, Cholesterol 179.6, Sodium 228, Carbohydrate 13.7, Fiber 0.3, Sugar 8.8, Protein 51.4

6 lbs pork butt
1 teaspoon season salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon pork seasoning, grinder
1/2 cup apricot preserves
1 tablespoon low sodium soy sauce
2 tablespoons water
2 tablespoons apricot preserves
1 tablespoon water

APRICOT-GLAZED BEEF RIBS

You know that guy who thinks he's king of the grill on your block? Invite him over for your Apricot-Glazed Beef Ribs. (You'll look good in your new crown!)

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 8 servings

Number Of Ingredients 6



Apricot-Glazed Beef Ribs image

Steps:

  • Mix all ingredients except ribs until blended. Pour 2/3 cup preserves mixture over ribs in shallow dish; turn to evenly coat ribs. Refrigerate 1 hour to marinate.
  • Heat grill to medium heat. Drain ribs; discard marinade. Grill ribs 10 min. on each side or until done, brushing occasionally with remaining preserves mixture.

Nutrition Facts : Calories 570, Fat 42 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 120 mg, Sodium 290 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 10 g, Protein 33 g

1/2 cup apricot preserves
1/3 cup A.1. Bold & Spicy Sauce
1/4 cup HEINZ Tomato Ketchup
1 Tbsp. lemon juice
1 clove garlic, minced
4 lb. beef ribs

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From dishofftheblock.com


BABY BACK RIBS WITH APRICOT BBQ GLAZE - READER'S DIGEST
These baby back ribs are a showstopper with their uniquely tart apricot glaze. Treat your friends and family to the best barbeque they'll have all summer by following the recipe below. Treat your friends and family to the best barbeque they'll have all summer by following the recipe below.
From readersdigest.ca


APRICOT GLAZED RIBS – KODIAK CAKES
Sprinkle dry rub onto the meat and rub it on. Drizzle the ribs with olive oil, wrap in foil, and grill for 2 hours. Remove the ribs from the grill. Combine BBQ sauce, Kodiak Cakes Apricot Syrup, ground ginger, and salt. Brush the mixture evenly over the ribs. Place back onto a heated grill for 15-20 minutes. Remove from oven and let rest for 10 ...
From kodiakcakes.com


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