Ingredients:

• 1 tsp caraway seed
• 2 Tbsp smoked Spanish paprika
• 1 Tbsp ground cumin
• 1 tsp garlic powder
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper
• 1 jar American Spoon® Apricot Preserves Add to Cart
• 1 cup water
• 2 racks baby back pork ribs (about 4.5 lbs)

1. Preheat oven to 325°F.
2. In a spice grinder or mortar and pestle, grind the caraway seeds to a coarse powder. Add the smoked Spanish paprika, cumin, garlic powder, salt and pepper; mix thoroughly. Transfer 2 tablespoons of the spice mixture to a small saucepan and set aside.
3. Using a kitchen towel, grasp and pull the papery membrane from the underside of each rack of ribs.
4. Rub both sides of the ribs with the remaining spice mixture. Place the spiced ribs in a large roasting pan (cut the racks in half if necessary). Add 1/2 cup water to the pan and cover tightly with foil or lid. Roast for 2 1/2 hours or until meat is tender.
5. Heat the saucepan with the 2 tablespoons spice mixture over low heat for about 3 minutes, roasting the spices. Add the liquid from the roasting pan to the saucepan with roasted spices. Stir to mix well. Add the jar of American Spoon® Apricot Preserves. Bring to a boil over medium heat, stirring often, and reduce to a thick barbeque sauce / glaze consistency (about 10 minutes). Remove from heat.
6. Turn the oven up to 500°F. Arrange the rib racks concave side up and brush them with half of the apricot glaze. Add 1/2 cup water and place the pan into the 500°F oven and roast for about 10 minutes. Remove from oven, turn the racks over and brush with the remaining apriot glaze. Return to the oven and continue to roast for an additional 10 minutes or until the glaze is caramelized. Transfer the ribs to a cutting board and cut into desired portions.

Recipe note:  The ribs and glaze can be prepared through step 5 and refrigerated for up to 24 hours before finishing. To finish, begin with step 6, and heat the glaze for easy brushing application.

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