Apricot Ginger Beer Glazed Ribs


I have this reoccurring dream where I have a huge amount of people coming over for dinner and I'm not prepared.  It's generally feeding members of my church.  Everyone is at my door waiting for food. I panic because I haven't even completed the grocery shopping.  How am I going to feed all these people?

The lesson I take from this is to always be prepared.  I try to have enough of my favorite ingredients on hand so that I'm not always rushing to the grocery store in order to pull off a meal.  Well, Father's Day crept up on me fast and needless to say I wasn't very prepared.  I did have a rack of ribs in my freezer, but no bbq sauce.  I opened my cupboards and created these tender ribs with homemade bbq sauce in a little more than an hour.  Booya!


Here is the list of ingredients I pulled together for the ribs:

1 (2.5-3 lb) rack baby back ribs
2 tablespoons coconut sugar or brown sugar
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
1 12-oz bottle ginger beer or ginger ale
2 teaspoons liquid smoke


Use a butter knife to wedge it underneath the membrane to loosen and lift membrane up from the bone. Use a paper towel to grasp and pull the rest of the membrane off.  



Mix the rub coconut sugar, paprika, garlic and onion powder, salt, pepper, chili powder and cayenne pepper together.  Rub seasoning over the top and bottom of the ribs.


In order to make these ribs tender in such a quick time, I needed to pull out my pressure cooker.  I placed the rack in the bottom and because liquid is needed in a pressure cooker, I added a 12 oz. bottle of ginger beer and 2 teaspoons liquid smoke.

Cut the rack of ribs in half and stand on their sides in the pot,which I did not picture.  I believe two racks will fit into the pot of my pressure cooker, but I cooked one.


Seal the lid and place on high pressure for 30 minutes with a natural release.  This process can take 45-55 minutes.

While the ribs are cooking, make the bbq sauce.


I have found, if I have a bottle of some type of funky soda and a jar of jam, I can make a delicious bbq sauce.  I call it my "dump" bbq sauce.  I have made some sauces that could be bottled and sold. Sadly, I rarely write down the ingredients that I just dump in.

This time I took the time to jot the ingredients down.  This is what I pulled from my drawers, cupboards, and refrigerator:

1 12-oz bottle ginger beer or ginger ale
1/2 cup ketchup
1/2 cup apricot jam
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
2 tablespoons spicy brown mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic


Whisk together all of the bbq sauce ingredients into a saucepan and bring to a boil.


Once the mixture comes to a full rolling boil, turn the heat down to medium/low.  Simmer until sauce thickens.


Remove from heat.  Sauce can be made up to a week in advance.  Store in a tightly sealed jar.


Just so you know, I did not cut this rack of ribs.  My local grocer did.  Seriously?  Why on earth would they cut 1/4th of the ribs off and place them under the remaining ribs and pack them???

Remove ribs from the pressure cooker and spread sauce over the tops of the ribs.  Place on a hot grill, cover and cook for 15 minutes.  Remove from heat and carefully slice between each rib.  Serve.  If you don't have a grill, place the ribs under a broiler with the rack set in the middle of the oven.


One last treasure I found in my cupboard...Spicy honey.  I drizzled the ribs with the spicy honey and because we love heat in our house, I sliced one lonely jalapeno from my garden to add just a little more zing.  




Apricot Ginger Beer Glazed Ribs

Ribs:
1 (2.5-3 lb) rack baby back ribs
2 tablespoons coconut sugar or brown sugar
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons chili powder
1/4 teaspoon cayenne pepper, optional
1 12-oz bottle ginger beer or ginger ale
2 teaspoons liquid smoke

Apricot Ginger Beer BBQ sauce
1 12-oz bottle ginger beer or ginger ale
1/2 cup ketchup
1/2 cup apricot jam
1 tablespoon soy sauce
2 tablespoons apple cider vinegar
2 tablespoons spicy brown mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic

Use a butter knife to wedge it underneath the membrane to loosen and lift membrane up from the bone. Use a paper towel to grasp and pull the rest of the membrane off.  

In a small bowl combine coconut sugar, paprika, garlic and onion powder, salt, pepper, and cayenne.  Stir to combine.  Rub ribs all over with the mixture.  Cut the rack in half and rub  a tablespoon of the mixture all over the ribs.  


Place rack in bottom of the pressure cooker.  Pour ginger beer and liquid smoke into the pressure cooker or instapot.  Stand the ribs on the sides and place the lid on.  Set for high pressure and cook for 30 minutes.  After 30 minutes allow pressure to release naturally.  


While the ribs are cooking make the apricot sauce.  Combine all the ingredients for the BBQ sauce in a medium size sauce pan.  Stir together and bring to a boil.  Lower heat and continue to simmer until mixture is reduced and thickened.  This should take about 10-15 minutes.  Remove from heat.  Sauce can be made 3-5 days in advanced and refrigerated until ready to use.


Once pressure cooker has completely released steam, remove the lid and carefully remove ribs. Remember the ribs are extremely tender and can easily fall apart.  I like to place them on a baking sheet to transfer to a hot grill.


Preheat a grill to medium heat.  Gently place the ribs on the grill and spread 1/4 cup of the sauce over each 1/2.  Close lid of grill and allow ribs to cook for 10-15 minutes,  Watch carefully so ribs don't burn.  I only glaze top side of ribs.  Once the BBQ sauce is bubbling on the ribs, gently remove to a cutting board. Allow to sit for a few minutes to cook slightly before slicing.  Serve with remaining BBQ sauce.  Serves 2-3.  


*Note:  If a pressure cooker/instapot isn't available, ribs can be cooked in a crockpot for 6-8 hours on low heat.  



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4 comments:

  1. These look fabulous! I will definitely have to give this a go, I love apricot anything and putting my jam on ribs sounds like just what I need. Thank you for being you, Janet, you are the best.

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    Replies
    1. Thanks, Marilyn, I hope you like them.

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    2. Made them today and ended up cutting them up and taking them to a potluck with family and they were a huge hit! You are always the Queen Bee of fabulous cuisine. Thank you for making me look good, as you have done so many times before! ;)

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    3. You look good on your own, Marilyn. So happy the ribs were a hit. You made them that makes you Queen Bee :)

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