Helen Graves's backyard-style apricot-glazed pork ribs recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Helen Graves’ s backyard-style apricot-glazed pork ribs recipe By Helen Graves - May 1, 2022 These are ‘backyard style’ in the sense that they’re simmered first, then finished on the grill. Yes, fully smoked ribs are wonderful, but this is such an easy method that I turn to it often. The ribs are sticky sweet from the apricot jam and the crushed spices add bold flavour right at the end of cooking. Finishing with toasted, crushed spices like this is one of my favourite tricks for outdoor cooking. Grilled food can take it. Rob Billington SERVES 2-4 SETUP Indirect cooking PREP TIME 15 minutes COOK TIME 1 hour 15 minutes 2 meaty racks of pork ribs 6 tbsp apricot jam 1 tbsp Worcestershire sauce 1 tbsp light soy sauce 1 tbsp cider vinegar 1⁄2 tsp ground ginger Dash of Tabasco 1 tbsp ketchup 1⁄2 tsp onion powder 1⁄2 tsp garlic powder 1 tbsp coriander seeds 1 tsp fennel seeds 1 tsp dried chilli flakes Sea salt Bring a large pan of water to the boil and salt it heavily, as if cooking pasta. Add the ribs and simmer for 1 hour, skimming off the scum every so often. Mix the jam, Worcestershire sauce, soy sauce, cider vinegar, ginger, Tabasco, ketchup, onion powder and garlic powder in a small saucepan. Bring to the boil, stir and simmer gently for 10 minutes. Once the ribs are done, remove them from the water and allow to steam dry while you prepare a barbecue for indirect cooking over medium heat, with the coals banked to one side. Lightly toast the coriander and fennel seeds and chilli in a dry frying pan, moving them around so they don’t burn. Lightly crush in a pestle and mortar, and set aside. Place the ribs on the opposite side of the grill to the coals and brush them with the apricot glaze. Continue brushing and glazing, turning the ribs every so often, for 10-15 minutes, until shiny and caramelised in places. H Slice the ribs and top with the crushed spice mixture. TO COOK INDOORS Preheat the oven to 180C/160C fan/gas 4. Once the ribs are cooked, place on a baking tray, brush with the glaze and bake in the oven for 10 minutes. Glaze again and cook for a further 10 minutes. Buy the book Our recipes are taken from Live Fire: Seasonal Barbecue Recipes and Stories of Live Fire Traditions Old and New by Helen Graves (Hardie Grant, £26). To order a copy for £22.10 with free p&p until 19 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved