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Spiced Rib Recipe
6 Servings
1 tsp. Caraway Seeds
2 Tbl. Sweet, Smoked (Spanish) Paprika
1 Tbl. Cumin Seed
1 tsp. garlic Powder
1 Tbl kosher Salt
2 tsp fresh ground pepper
½ C Apricot Preserves
1 Tbl. Dijon Mustard
3 racks (approx 3lbs) Baby Back Ribs

Preheat oven to 300

1. Grind Caraway and Cumin seeds in spice grinder (or coffee grinder). Add pimento, garlic powder, salt and pepper and pulse until well blended.
2. Transfer 2 Tbl. of spice mix to small saucepan and stir in apricot preserves and mustard.
3. Pull off any membrane from backside of ribs. Place ribs in a large roasting pan (side by side) and rub both sides with spice mix. Cover tightly with foil and roast for

1 ½ hrs.
4. Pour pan juices into apricot mixture. Recover ribs and cook another 45 minutes. Pour any juices into preserves.
5. Preheat broiler. Bring pan juices and apricot preserves to boil and then simmer for 10-15 minutes—until slightly thickened.
6. Brush underside of ribs with glaze and broil 8 minutes. Turn and glaze top side. Broil 10 minutes. Transfer to cutting board and cut into ribs. Brush with

remaining glaze.