• 1 rack Smithfield® St. Louis Style Pork Spareribs or Pork Back Ribs, membrane removed,
  • 3 tablespoons your favorite BBQ Rub (something sweet with a little spice),
  • 1/2 cup brown sugar,
  • 1/4 cup light agave syrup,
  • 1/4 cup butter, cut into 5 slices,
  • 1/4 cup apricot preserves,
  • 1 tablespoon stone ground mustard,
  • 2 teaspoons Worcestershire sauce,
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Apricot Glazed Competition Style Ribs

MAIN DISH

Apricot Glazed Competition Style Ribs

1. Heat smoker or grill for indirect cooking at 250°F. Add wood for smoking (prefer cherry and pecan).
2. Sprinkle both sides of ribs with a generous coat of your favorite BBQ rub, let stand 1/2 hour at room temperature. Smoke ribs for 2 hours, meaty side up.
3. Place 1 sheet of heavy duty aluminum foil on counter (about 4 inches longer than ribs). Sprinkle sheet with 1/4 cup brown sugar and drizzle with 2 tablespoons agave syrup. Place ribs, meaty side down, on foil. Sprinkle remaining 1/4 cup brown sugar and 2 tablespoons agave on back of ribs. Arrange butter slices evenly on back of ribs.
4. Seal foil around ribs and return to smoker/grill for 2 hours until ribs are very tender and internal temperature is about 205°F.
5. To make glaze, combine apricot preserves, mustard and Worcestershire sauce; mix well.
6. Remove ribs from foil and return to smoker/grill, meaty side up. Coat ribs with apricot glaze mixture; cook for 5 to 10 minutes. Remove from smoker and cut into individual bones to serve.

Darren Warth Recipe
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