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3 lbs baby back ribs, cut into individual ribs
1/2 cup apricot preserves
3 tbs white wine vinegar
3 tbs olive oil
4 gloves of garlic, smashed or split
4 stems rosemary, bruised
Sea salt and freshly cracked black pepper
Heat oven to 300 degrees. Blend apricot preserves, vinegar, and oil until smooth. Put the blended marinade in a ziplock bag, add the garlic and the rosemary. Add the ribs and smoosh until the ribs are coated. Place in the refrigerator for an hour.
Line a baking sheet with aluminum foil, place ribs in a single layer on the baking sheet, season with salt and pepper. Place the marinade in a pot and boil...then pour over the ribs, and turn to coat.
Bake uncovered for 2 1/2 to 3 hours, turning every 45 minutes or so.
Doesn't that sound good! Enjoy.
