Recipe: Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce Recipe

Name: Recipe: Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; By Nigel Glenday; 2-3 racks pork baby back ribs (3 lbs. each); 2 beefsteak tomatoes; 1 garlic clove; 3 cups couscous (prepared); Olive oil; Mint leaves; FOR MOROCCAN RIB RUB (makes 11/2 cups):; 3 tabkespoons cumin; 3 tablespoons coriander; 3 tablespoons cinnamon; 3 tablespoons paprika; 3 tablespoons garlic powder; 2 tablespoons cayenne; 2 tablespoons kosher salt; 2 tablespoons black pepper; SPICY APRICOT SAUCE:; 3/4 cups Moroccan rib rub; 1/4 cup Worcestershire sauce; 1/2 cup apricot preserves; 1/2 cup honey; 1/4 cup finely chopped serrano pepper; 1 finely chopped Spanish onion; 1 can of tomato sauce; Pan drippings from smoker (after 2 hours

Servings: persons

INGREDIENTS
By Nigel Glenday
2-3 racks pork baby back ribs (3 lbs. each)
2 beefsteak tomatoes
1 garlic clove
3 cups couscous (prepared)
Olive oil
Mint leaves
FOR MOROCCAN RIB RUB (makes 11/2 cups):
3 tabkespoons cumin
3 tablespoons coriander
3 tablespoons cinnamon
3 tablespoons paprika
3 tablespoons garlic powder
2 tablespoons cayenne
2 tablespoons kosher salt
2 tablespoons black pepper
SPICY APRICOT SAUCE:
3/4 cups Moroccan rib rub
1/4 cup Worcestershire sauce
1/2 cup apricot preserves
1/2 cup honey
1/4 cup finely chopped serrano pepper
1 finely chopped Spanish onion
1 can of tomato sauce
Pan drippings from smoker (after 2 hours

1
["INSTRUCTIONS", "", "For the spicy apricot sauce:", "Place serrano peppers in smoker for one hour. Cook onions until soft and translucent then add serrano peppers. Add Moroccan rib rub, Worcestershire sauce. Simmer for 30 minutes. Add apricot preserves, honey, tomato sauce and pan drippings. Cook rapidly until sauce thickens then let simmer for one to two hours.", "For the tagine-style ribs:", "Remove the membrane from the ribs and rub generously with the rub (about 3/4 cup). Prepare smoker for barbecue at 225 to 250 degrees F. Add the ribs to a rack and set a water dish directly below to catch drippings and help braise while cooking. Carefully monitor smoker temperature, adding additional wood as required.", "After two hours, slice tomato and add to smoker along with the whole garlic clove.", "After two and a half hours, remove ribs from smoker, dress with spicy apricot sauce, wrap in aluminum foil (a technique known as the ""Texas crutch"") and return to smoker for the final 30 minutes.", "After three hours, finely chop smoked tomatoes, peel and chop garlic and add to prepared couscous. Remove ribs and slather generously with sauce. Cut into one to two ribs servings, place over bed of couscous, garnish with mint leaves and serve."]

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: INGREDIENTS, By Nigel Glenday, 2-3 racks pork baby back ribs (3 lbs. each), 2 beefsteak tomatoes, and more.

Yes, Recipe: Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Recipe: Smoked Baby Back Ribs Tagine Style Smothered In Spicy Apricot Sauce

How did you like this recipe?

Frequently Asked Questions