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Sweet Horseradish Glazed Ribs

If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
  • Total Time
    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


  • 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.
  • Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender.
  • 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.
  • Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.
Nutrition Facts
1 pound: 690 calories, 42g fat (15g saturated fat), 163mg cholesterol, 674mg sodium, 33g carbohydrate (23g sugars, 0 fiber), 45g protein.

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