- 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
- 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. Yield: 8 servings.
Reviews forSweet Horseradish Glazed Ribs
"Great glaze for ribs. I prefer using the beer over the apple juice and, of course, being in New Hampshire, used the maple syrup. Worked just fine in the oven instead of on the grill."
"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)."
"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."
"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!"
"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."
"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."
"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!"
"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."