Sweet & Hot Sticky Ribs

Name: Sweet & Hot Sticky Ribs
Prep time: 50 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4 lb. pork baby back ribs; 1 tsp. black peppercorns; 1/3 cup apricot jam; 2/3 cup HEINZ BBQ Sauce Classic Sweet & Thick; 1 Tbsp. hot pepper sauce

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Recipe by Kraft

Prep Time

50
min.

Total Time

50
min.

Servings

8 servings

A quick simmer cuts down on grilling time and preps the ribs to soak up the full flavor of the sauce. Don't forget extra napkins!

What You Need

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4 lb. pork baby back ribs
1 tsp. black peppercorns
1/3 cup apricot jam
2/3 cup HEINZ BBQ Sauce Classic Sweet & Thick
1 Tbsp. hot pepper sauce

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Make It

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Cook ribs and peppercorns in large saucepan of boiling water 20 min.
Heat greased grill to medium heat.
Microwave jam in medium microwaveable bowl on HIGH 20 sec. or until melted. Stir in barbecue sauce and hot sauce.
Drain ribs; place on grill grate. Brush with half the barbecue sauce mixture.
Grill 15 to 20 min. or until ribs are done, turning and brushing occasionally with remaining barbecue sauce mixture.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

How to Keep the Ribs Moist

Brushing the hot ribs with the barbecue sauce mixture helps prevent them from drying out.

Substitute

Prepare using your favorite flavor of BULL'S-EYE Barbecue Sauce.

Servings

8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories	400

Total fat	24g
Saturated fat	9g
Cholesterol	90mg
Sodium	350mg
Carbohydrate	21g
Dietary fiber	0g
Sugars	17g
Protein	26g
% Daily Value
Vitamin A	2 %DV
Vitamin C	4 %DV
Calcium	8 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by jeff.cornelius from I just made these ribs, exactly as outlined in the recipe. I just made these ribs, exactly as outlined in the recipe. My advice, DON'T DO IT... as in don't boil the ribs. I heavily seasoned my water, just to try and impart more flavor into the meat. Epic fail. The BBQ Sauce was good, but once you get past the outer layer, all you taste is boiled ribs. Not great! My recommendation - having done ribs quite successfully over the years - is to take the same recipe and slow cook the ribs on a 225 degree BBQ (indirect heat) for 3 - 3.5 hours. Use a good spice rub, and throw in some hickory or applewood chips for some extra flavor (and smoke). Your ribs will be fall of the bone fantastic... not a boiled failure. I will not make these ribs according to this recipe ever again.

Date published: 2012-06-24

Rated 4 out of 5 by kldolan from The sweet/tangy mix is good! The sweet/tangy mix is good! As an alternative to boiling which I also don't like, I chop the rack into manageable chunks for serving, then i put my ribs in a pan with 1/2 cup of water and cover tightly with foil. I bake at 375 for 45 min for a rack, then turn the oven off and let them sit for 30 min steaming. It will help to precook and it renders a lot of the fat out of them without drying them out. If you do a rub, put it on before you do this to help cook it into the meat.

Date published: 2012-06-13

Rated 4 out of 5 by endonurse2 from I'm telling you guys, you should try boiling the ribs first. I'm telling you guys, you should try boiling the ribs first. I know it sounds awful but makes the ribs fall off the bone tender. I hate boiling anything also but in this case, this is the exception. We do ribs often, many different ways. Oven, low and slow on the grill and boiling before grilling. The boiling before grilling is always the best.

Date published: 2012-06-12

Rated 5 out of 5 by baloo514 from Awesome Flavor will make again and try a different flavor jam like raspberry or peach Awesome Flavor will make again and try a different flavor jam like raspberry or peach

Date published: 2012-06-12