If you like to prep ahead for camping trips, roast these ribs in the oven and wrap them up. Then, finish grilling them at the campsite with the sweet-savory sauce.
—RALPH JONES SAN DIEGO, CA
PREP: 10 MIN. + CHILLING • COOK: 2 1 /4 HOURS • MAKES: 8 SERVINGS
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
1. 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.
2. Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender.
3. 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.
4. Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.
PER SERVING 1 pound: 690 cal., 42g fat ( 15g sat. fat ) , 163mg chol., 674mg sod., 33g carb. ( 23g sugars, 0 fiber ) , 45g pro.