June 9, 2021


Attention all FOODIES out there. I love to cook and I love trying new recipes. Each month I’ll share a different recipe. I’d love your comments if you get a chance to try one. If you have a recipe you would like to share with me please do so by dropping a comment.

What’s better during the Summer than ribs? The only thing I can think of that comes close is Key Lime Pie (maybe that will be next month’s recipe…hmmm). But for today here’s a fantastic rib recipe, enjoy!



Level: Easy                                    Preheat oven 300 degrees F.

Total: 2 hr 45 min                        Active: 20 min

Yield: 4 to 6 servings                   



2 tablespoons chili powder

1 teaspoon ground cumin 

Kosher salt and freshly ground black pepper 

2 racks baby back ribs (about 4 1/2 pounds total) 



4 tablespoons unsalted butter

1 tablespoon black peppercorns, ground to a medium grind  

4 cloves garlic, minced 

1 medium shallot, minced 

1/2 cup packed light brown sugar 

1/2 cup apricot preserves 

1/4 cup honey 

1/4 cup ketchup 

1/4 cup apple cider vinegar 

2 tablespoons soy sauce 

1 tablespoon Worcestershire sauce 

4 scallions, chopped

  1. For the ribs: Preheat the oven to 300 degrees F.
  2. Stir the chili and cumin together with 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle the mixture all over the ribs, then put the ribs bone-side down in a large roasting pan and cover tightly with foil. Bake until the meat is very tender but not quite falling off the bone, about 3 hours.
  3. For the sauce: Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the peppercorns, garlic and shallot and cook, stirring, until the garlic starts to turn golden, about 2 minutes. Add the sugar, preserves, honey, ketchup, vinegar, soy sauce and Worcestershire and bring to a boil. Reduce the heat and simmer until syrupy, about 5 minutes.
  4. Finish the ribs: Preheat the broiler to high. Remove the foil and transfer the racks to a cutting board to cool slightly. Drain any fat from the roasting pan. Cut the racks into individual ribs and place back in the roasting pan. Drizzle/brush the ribs with the sauce. Broil the ribs a few inches from the broiler, tossing occasionally with tongs, until bubbling and charred in spots, about 6 minutes. Transfer the ribs to a platter and sprinkle with the scallions.