• 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,
Ideas - Smithfield.com | Flavor hails from Smithfield.
  1. Home
  2. Recipes
  3. Grill To Thrill
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
©2018 Smithfield Foods