Recipe: Ginger-Garlic Apartment Ribs

Dry Rub (adapted from

3/4 cup brown sugar

3/4 cup sugar

1/4 cup mild paprika

1tbs smoked paprika

1 tbs chipotle chili powder

2 tbs black pepper

2 tbs powdered ginger

2 tbs onion powder

2 tsp powdered thyme

Mix together until combined. Use about 2 tbs per pound of meat to cover.

Ginger Garlic Barbecue sauce

1 cup Grated onion

1 tbs fresh minced garlic

1 cup ketchup

1 1/4 cup Apricot preserves

1/3 c. Molasses

1/4 c. Vinegar

2 tbs Soy sauce

2 tbs. dijon Mustard

1/4 c. Sugar

1 tbs fresh grated ginger

1/4 c. Worchestshire sauce


Cayenne pepper (to taste)

Cook onion in a tablespoon of oil until fragrant. Add garlic. Combine with ketchup, preserves, molasses, vinegar, sugar, soy sauce, mustard, ginger, and a pinch of cayenne. Bring to a boil then simmer until thickened to a glaze. Taste and add more Cayenne pepper to taste.


2 racks baby back ribs (about 3 lbs)

1.5 tsp kosher salt

1 tsp liquid smoke

6 tbs dry rub

1 batch barbecue sauce, separated (1 cup for glazing, the rest for serving)

Remove membrane from ribs if there is one. Salt both sides and leave to the rest for an hour so the salt can penetrate the meat. After an hour, spray or sprinkle with liquid smoke. Crust with dry rub.

Place dry rubbed pork on a rack on a baking sheet on the bottom-most shelf of your refrigerator. Rest overnight.

Bring ribs to room temperature before roasting. Pre heat oven to 250 degrees F.

Wrap each rack tightly in foil and roast for 2 hours on a rack inside a rimmed baking sheet. Remove from foil and cook, meat side up, for another 1- 1.5 hours, or until a toothpick inserted in the meat gets no resistance.

Turn up heat to 500 degrees, brush with sauce and return to oven until glaze caramelizes about 5-10 minutes.

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