Author Adapted by Lisa Fain from a Mary Faulk Koock recipe
Ingredients
2racks pork ribs, about 2-pounds each, St. Louis cut
2tablespoonsblack pepper
1tablespoonkosher salt
1tablespoongarlic powder
2teaspoonschipotle chile powder
1/2cupsoy sauce
1cupapricot preserves
Instructions
Place each rack of ribs on a sheet of foil long enough to wrap around each.
Stir together the black pepper, salt, garlic powder, and chipotle chile powder, then season the ribs on both sides. Stir together the soy sauce and apricot preserves, then evenly coat the ribs.
Wrap the ribs, meat side up with the foil, getting another piece if necessary so that they are completely covered. Place the racks on a foil-lined sheet pan, then refrigerate for 2-8 hours.
One hour before cooking, remove the ribs from the refrigerator and allow to come to room temperature. Heat the oven to 250°F.
Cook the ribs covered in their foil packets for 1 hour. Remove the pan from the oven, open the foil wrapped around the ribs either with scissors or your hands. There will be steam, so be careful.
Baste the ribs with the juices, then return to the oven, turning the heat up to 300°F. Cook uncovered for another 1 to 1 1/2 hours or until the ribs are tender and caramelized.