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Sticky Pepper-Glazed Ribs

Trisha Yearwood
  • 165 minutes
  • Serves 4 to 6

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