Omaha Steaks Apricot Chile Glazed Slow Roasted Baby Back Ribs

The following sponsored post features a recipe created especially for our friends at Omaha Steaks. All content and opinions are mine.

The Teenager is all about her ribs. You could say she is a connoisseur of sorts.

It all started when she was just 6 years old. I had to go off and help customers affected by Hurricane Katrina and my mom and dad took care of her. While I was out witnessing boats in trees and buildings with one side ripped off while the other side remained intact, she was having the time of her life. (She really missed me the whole time, but having family nearby certainly helped.)

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The Teenager was a giant pile of giggles as a child. She was even cuter as a toddler. She barely spoke and had trouble with her G’s. We all know that our kids end up calling their grandparents by various names. Some go for the basic grandma and grandpa, while others opt for nana and papa. My daughter? She went another route. Because she had trouble pronouncing grandma and grandpa, she went for Drama and Drampa. Yes, we all had a good laugh that my mom’s name was spelled the same as drama, even though she pronounced it just like grandma only with a G. My dad tried to get The Teenager to call her “Old Grey Mare” instead but she would just look at him blankly then go off to play while my mom would discreetly tell him off.

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Well, it was during The Teenager’s visit that my dad made ribs for her. I was never one for gnawing meat off a bone for my meal, so I never made them. He boiled them, roasted them, then added the BBQ sauce and grilled them at the last minute for caramelization. For that point on, they were known as Drampa’s Ribs. I have not heard the end of it for the last ten years.

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I’ve tried and tried to recreate these ribs and even put my own spin on them in the hopes of winning this one sided contest in my head.

No matter what I did, I still couldn’t beat Drampa’s Ribs.

Until yesterday.

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Yesterday was the day I finally won. I made an Apricot Chile Glaze to go on top of the Omaha Steaks Baby Back Ribs. This glaze is sweet and slightly citrusy with a definite kick. And an additional high-temp roasting at the end helps to caramelize the glaze without the hassle and cleanup of tossing them on the grill. That’s my little gift to you.

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The Teenager loved them! Sure, the tail end kick of that glaze will have you chugging water and wiping your brow. But it’s a good heat. It’s an addictive heat. You can’t stop eating because the burn is so so so good. And if that’s not your thing, just hang back on the red pepper flakes. You are the one driving this bus and the recipe is only here for you to customize.

I’ll be off driving my giant bus of gloat down the happy road of “Naner naner naner. I won. I won. I won.”

Humble, ain’t I? It’s one of my best qualities.


Omaha Steaks Apricot Chile Glazed Slow Roasted Baby Back Ribs
  • 1 10 oz. Jar Apricot Preserves
  • 1 tsp. Paprika
  • 1 tsp. Chili Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Salt
  • ½ tsp. Pepper
  • ½ tsp. Red Pepper Flakes
  • ½ cup Orange Juice
  • 1 box Omaha Steaks Baby Back Ribs (with barbeque sauce) *do not thaw
  1. Preheat the oven to 250 F.
  2. Remove ribs from the plastic bag and rinse off a majority of the barbeque sauce.
  3. Liberally salt and pepper the ribs, then wrap them tightly in aluminum foil. (If needed, double wrap them so that they are fully encased.)
  4. Bake for 4 hours. Remove from oven. Bump the temperature up to 450 F.
  5. In a small saucepan, combine all the glaze ingredients and bring to a simmer over medium heat, stirring constantly. Slather a thick layer of the glaze onto the ribs.
  6. Bake for an additional 10-15 minutes.
  7. Baste one last time, then slice the ribs and serve.


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