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1
Preheat the oven to 300.
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2
In a spice grinder, pulse the caraway seeds to a coarse powder.
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3
Add the pimenton, cumin, garlic powder, salt and pepper and pulse to blend.
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4
Transfer 2 tablespoons of the spice mixture to a small saucepan and stir in the apricot preserves and mustard.
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5
Using a kitchen towel, grasp and pull off the papery membrane from the underside of each rack of ribs.
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6
Place the ribs side by side in a large roasting pan and rub both sides with the remaining spice mixture.
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7
Cover tightly with foil and roast for 1 1/2 hours, or until the meat is almost tender.
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8
Pour the pan juices into the saucepan with the apricot preserves.
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9
Cover the ribs again and roast for about 30 minutes longer, until very tender.
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10
Pour any remaining pan juices into the saucepan.
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11
Preheat the broiler.
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12
Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
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13
Arrange the rib racks concave side up; brush them with half of the apricot glaze, allowing it to pool in the center of the rack.
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14
Broil the ribs 10 inches from the heat until browned, about 10 minutes.
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15
Turn the racks over, brush with the remaining apricot glaze and broil until caramelized, about 10 minutes.
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16
Transfer the rack to a cutting board and cut into ribs.
