INGREDIENTS
2
racks Baby back ribs
4 cloves
Garlic
4
Scallions
1
Shallot, medium
1/2 cup
Apricot preserves
1/4 cup
Honey
1/4 cup
Ketchup
2 tbsp
Soy sauce
1 tbsp
Worcestershire sauce
1/2 cup
Brown sugar, packed light
2 tbsp
Chili powder
1
Kosher salt and freshly ground black pepper
1 tbsp
Peppercorns, black
1/4 cup
Apple cider vinegar
1 tsp
Cumin, ground
4 tbsp
Butter, unsalted