Sweet Horseradish Glazed Ribs Recipe
Sweet Horseradish Glazed Ribs Recipe photo by Taste of Home
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Sweet Horseradish Glazed Ribs Recipe

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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
TOTAL TIME: Prep: 10 min. + chilling Cook: 2 1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling Cook: 2 1/4 hours
MAKES: 8 servings


  • 3 racks pork baby back ribs (about 8 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons coarsely ground pepper, divided
  • 2 bottles (12 ounces each) beer or 3 cups unsweetened apple juice
  • 1 jar (12 ounces) apricot preserves
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon liquid smoke, optional

Nutritional Facts

1 pound: 690 calories, 42g fat (15g saturated fat), 163mg cholesterol, 674mg sodium, 33g carbohydrate (23g sugars, 0 fiber), 45g protein.


  1. 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.
  2. Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender.
  3. 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.
  4. Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally. Yield: 8 servings.
Originally published as Sweet Horseradish Glazed Ribs in Taste of Home June/July 2016, p43

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flash1948 User ID: 8929731 253830
Reviewed Sep. 8, 2016

"The small amount of horseradish in the sauce made the horseradish hardly detectable in the sauce. I used 2 bottles of beer and substituted Pineapple & Mango Deluxe Preserves for the apricot preserves and St. Louis style ribs for the baby back ribs. In Step 3, I refrigerated the ribs for 2-3 hours before proceeding to Step 4 (browning on my Weber). After Step 4, I again refrigerated the ribs this time over night. The next day (Labor Day), I heated the ribs again this time using my Traeger Grill set at 225 degrees basting the ribs until they were fork tender (30-60 minutes). A Great Result. The next time however, I'll prepare the recipe increasing the amount of horseradish sauce stipulated (just a notch)."

aug2295 User ID: 4631582 250554
Reviewed Jul. 17, 2016

"Amazing! We loooove bbq ribs but I bought a large pack and needed to try something different. Two hours in the oven - I added brown sugar before baking and used the juice since I was out of beer. I didn't have liquid smoke so i added hot sauce to the sauce. Nice flavor, sweet with a bit of heat."

cocoachick User ID: 1662265 250528
Reviewed Jul. 17, 2016

"Oh, my goodness, these ribs are delicious! I followed the recipe (using the apple juice, honey and liquid smoke options), baking in the oven for 2 hrs then directly to the grill. I was wary that the horseradish might be too strong a flavor but the glaze had the perfect kick and is a tasty alternative to tomato -based BBQ sauces. Definitely a keeper!"

Armstras07 User ID: 8309866 249763
Reviewed Jun. 25, 2016

"I made these, defiantly wasn't expecting the great taste i got out of them, between the apricot and the horseradish it was a defiantly a flavor combination worth trying. The last 45 mins of the 2-3 hrs i turned the oven off and let them sit to go to walmart and when i came back i did 15 mins more in the oven with the glaze they came out falling off the bone and really mouth watering."

mzgrinder User ID: 6418368 249032
Reviewed Jun. 4, 2016

"Really good. Making ahead is a great way to have ribs when camping. Leaves more time for fishing. Quite simple to do and a really nice change from the "regular rubs" and "sauces". Did save some glaze aside and basted with it over the campfire. Yum! Will definitely do again and again."

Remenec User ID: 6059530 248962
Reviewed Jun. 2, 2016

"I've been looking for a new rib glaze that is different than standard barbecue sauce. This is so flavorful and delicious. I opted to used apple juice instead of beer. I'm not a camper (or griller) so I baked the ribs in the oven. During the last 20 minutes of baking I applied the glaze. So good!"

Caoimheandme User ID: 7378355 248695
Reviewed May. 27, 2016

"These ribs are fabulous. I made them for a church dinner of about 90 people, and everyone loved them. I did add some garlic powder along with the salt and pepper before baking them. I also used apple juice for the glaze, and did not add any liquid smoke. I put them on the grill the next day, bone side down and let them heat up till hot. Before turning them over, I spread some Sweet Baby Ray's BBQ sauce on the meat side and left them on the grill just long enough for some color. So easy to make. If there was a 10 star rating, these ribs would get it."

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