Spice-Roasted Ribs with Apricot Glaze

by Blogburger on February 8, 2013

F&W Senior Test Kitchen Associate Grace Parisi uses smoked paprika to sneak a just-barbecued flavor into these sticky, off-the-bone-tender ribs, which are one of the cheaper (and least meaty) cuts of pork. Preheat the oven to 300°. In a spice grinder, pulse the caraway seeds to a coarse powder. Add the pimentón, cumin, garlic powder, salt and pepper and pulse to blend. Transfer 2 tablespoons of the spice mixture to a small saucepan and stir in the apricot preserves and mustard….
Food & Wine: Recipe of the Day

by Amazon Auto Links

Comments on this entry are closed.

Previous post:

Next post: