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Instructions |
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Preheat oven to 300. Pulse the caraway seeds to a coarse powder. Add the pimenton, cumin, garlic powder, salt and pepper and pulse to blend. Transfer 2 T to a small saucepan and stir in the apricot preserves and mustard.
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Using a kitchen towel, grasp and pull off the papery membrane from the underside of each rack of ribs. Place the ribs side by side in a large roasting pan and rub both sides with the remaining spice mixture. Cover tightly with foil and roast for 1-1/2 hrs until the meat is almost tender.
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Pour the pan juices into the saucepan with the preserves. Cover the ribs again and roast for 30 minutes until very tender. Pour any remaining pan juices into the saucepan.
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Preheat the grill or broiler. Bring the pan juices to a boil and simmer over moderate heat until slightly thickened, about 10 min. Arrange the ribs concave side up; brush them with half of the apricot glaze. Grill or broil until browned, about 10 min. Turn the ribs over, brush with the remaining glaze and grill/broil until carmelized, about 10 min. Transfer to a cutting board and cut into ribs.
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Originally Submitted
2/7/2010
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