Spicy Apricot-Glazed Barbecue Pork Ribs

How to make barbecue pork rib better? Add more spice and fruits on it, which gives it a fruity sweet savoury flavour with a kick. All Barbecues are not created equal, some are good and some are just better, it’s the combination of flavours and texture that what makes it great and that what we are trying to do today in the form of Spicy Apricot Glazed Barbecue Pork Ribs. It all starts with a good glaze a decent smoking and continuous basting plus spraying of apple juice to maintain its moisture, 6 hours in the smoker gives it a decent smoky taste plus making sure it is fork tender all you need is a decent beer to pair it with.

I know up there in the Northern Hemisphere it is currently cold and might be snowing but there is no reason to keep this recipe so when it turns hotter in that side of the globe you can enjoy this delicious treat. Here in New Zealand it is summer and this is the perfect dish to whip up on a lazy Sunday afternoon with some friends on the deck with an ice-cold beer in the hand. A very festive dish which makes me think this is the counter part of fruit cake in the carnivorous world, with the spices and fruits on this dish can you see its resemblance?


Spicy Apricot-Glazed Barbecue Pork Ribs
Prep time
Cook time
Total time
Serves: 8
  • 2 kg pork spare ribs, with excess fat
  • 500 ml apple juice
  • 2 tbsp lemon juice
  • 3 cups smoking wood
Dry Rub
  • ⅓ cup paprika
  • ¼ cup soft brown sugar
  • 2 tbsp sea salt
  • 1 tbsp freshly ground black pepper
  • 2 tbsp chilli powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  1. In a sauce pan heat oil then sauté onions for 5 minutes in low heat.
  2. Add garlic then continue to sauté for 1 minute.
  3. Add the remaining sauce ingredients then bring to slow boil, simmer for 15 minutes in really low heat.
  4. Using a hand blender, puree the sauce then turn heat off. Taste then season with salt and freshly ground pepper according to your liking. Remove from heat, let it cool.
Dry Rub
  1. Mix all dry rub ingredients together then set aside.
  1. Prepare your ribs by removing the white membrane, do not trim excess fat, this will help with the moisture.
  2. Coat the ribs with the dry rub then place in a smoker or if you don’t have a smoker a grill with a top rack. I am using the latter.
  3. Pour apple juice and lemon in a spray bottle.
  4. Place wood chips in an aluminium foil or a small aluminium tray, place on the grill. Heat up the barbie to 110C and let wood chips smoke, once it smokes push the aluminium container with chips to the flat plate side of the grill. Place the meat on the top rack, rib side down then slowly smoke the ribs for 4-5 hours, spray with the apple juice mixture once in a while preferably every 30 minutes so it does not dry out. When the meat is tender baste the rack with the prepared sauce then continue to smoke for 15 minutes, baste again the continue for another 15 minutes. Remove from the grill, slice then serve.



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