SWEET HORSERADISH GLAZED RIBS
If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours., Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender. , Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days., Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.
Nutrition Facts : Calories 690 calories, Fat 42g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 674mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 45g protein.
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sanjit mondal
[email protected]These ribs are amazing! I'll definitely be making them again and again.
Gbadamosi Abdulrazaq A
[email protected]I've never made ribs before, but this recipe made it easy. The ribs turned out great and I'll definitely be making them again.
Absira Tade
[email protected]These ribs are a bit messy to eat, but they're so worth it. The flavor is incredible.
Akua Darkoa
[email protected]I'm not a big fan of ribs, but I tried this recipe and I was pleasantly surprised. The ribs were really good and the glaze was amazing.
Gagan Sandhu
[email protected]I made these ribs in my slow cooker and they turned out perfect. I let them cook on low for 8 hours and they were fall-off-the-bone tender.
Angela Neeley
[email protected]I didn't have any brown sugar on hand, so I used maple syrup instead. The ribs still turned out delicious.
Rana Hafeez RANA
[email protected]I used baby back ribs for this recipe and they turned out great. The meat was so tender and juicy.
Wajid Gul
[email protected]I'm not usually a fan of horseradish, but I loved it in this recipe. It added a nice kick to the ribs.
antigalactic poptart
[email protected]These ribs are perfect for a party or a special occasion. They're sure to impress your guests.
Shuvo Ok
[email protected]I've been cooking ribs for years, but this recipe is definitely my new go-to. The ribs were fall-off-the-bone tender and the glaze was out of this world.
Adam Dean
[email protected]I made these ribs for my family and they loved them! Even my picky kids ate them up. The glaze was especially a hit.
Anthony Alonso
[email protected]These ribs were a little more work than I expected, but they were totally worth it. The end result was a rack of ribs that was perfectly cooked and incredibly delicious.
Natch Baby
[email protected]I was a bit skeptical about the horseradish in the glaze, but I'm so glad I tried it. It added a really unique and delicious flavor to the ribs.
Sandhujutt
[email protected]I've tried a lot of different rib recipes, but this one is by far the best. The ribs were so tender and flavorful, and the glaze was the perfect finishing touch.
Angela Grifin
[email protected]This recipe is a keeper! The ribs were delicious and the glaze was amazing. I will definitely be making this again.
Tashima Russell
[email protected]These ribs were a hit at my last party! The glaze was the perfect balance of sweet and spicy, and the ribs were fall-off-the-bone tender.