Apricot glaze recipe help

[ThePerfectBeard]

Hi All,

I have some honey hog baby back ribs on the smoker now. I bought some apricot preserves after hearing about Bogart's apricot brûlée ribs. For some dumb reason I was think it was just preserves, but not I'm realizing it's probably some sort of glaze. Can anyone help me whip up a quick glaze for these ribs?

Thanks!

 

[SmokeOCD]

Depends if your preserves are sweet or how tart your preserves are. Honey to sweeten if needed, OJ or a squeeze of lemon if it's already sweet to counter balance the flavor. Thin it down with water or 7-up and heat it for just a few minutes for it all to blend together. You can even throw in a pinch of cayenne to give it a kick. It's just taste and mix until you like what you've got.
Some may suggest a shot of alcohol in the glaze, I suggest a shot of alcohol in the cook.

 

[QN]

I got this recipe from one of you farkers a while back; sorry I don't remember who or I would give them credit. I have made it with both apricot (original recipe) and peach (my variation). Both ways are really good on ribs.
Apricot or Peach BBQ Sauce
½ teaspoon olive oil
3 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
¼ teaspoon smoked paprika
½ teaspoon ground cumin*
½ cup water
⅓ cup apple cider vinegar
1 cup apricot or peach preserves/jam
2 tablespoon honey
1 tablespoon molasses
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
½ teaspoon white ground pepper more or less for heat
1 teaspoon salt
Add water, apple cider vinegar, apricot jam, honey, molasses, Worcestershire sauce, brown sugar, salt, and pepper in a pot. Heat on low and mix slowly. Add all other ingredients after a few minutes. Simmer on low-medium heat for 15 minutes until thickened. Stir occasionally so as not to burn and stick. Remove from heat. Let cool. Makes about a pint.
I actually followed this recipe; measurements as listed. Don't know how all the chemistry works, but it makes a tasty sauce.

 

[ThePerfectBeard]

Depends if your preserves are sweet or how tart your preserves are. Honey to sweeten if needed, OJ or a squeeze of lemon if it's already sweet to counter balance the flavor. Thin it down with water or 7-up and heat it for just a few minutes for it all to blend together. You can even throw in a pinch of cayenne to give it a kick. It's just taste and mix until you like what you've got.
Some may suggest a shot of alcohol in the glaze, I suggest a shot of alcohol in the cook.

It's smuckers so it's already sweet and I don't have a lemon on hand so I'll probably go with apple juice or water and a pinch of cayenne like you suggested. Thank you for your help!

 

[bschoen]

You may want some acid to balance the sweet, so instead of apple juice use some apple cider vinegar, or whatever vinegar you have.

 

[ThePerfectBeard]

You may want some acid to balance the sweet, so instead of apple juice use some apple cider vinegar, or whatever vinegar you have.

Good call, thanks!

 

[Vader1959]

How about peach:

https://www.youtube.com/watch?v=Bvh92pgnNaM

 

[ThePerfectBeard]

How about peach:

https://www.youtube.com/watch?v=Bvh92pgnNaM

Definitely will have to try this in the future. Malcom is awesome!

 

[IamMadMan]

I got this recipe from one of you farkers a while back; sorry I don't remember who or I would give them credit. I have made it with both apricot (original recipe) and peach (my variation). Both ways are really good on ribs.
Apricot or Peach BBQ Sauce
½ teaspoon olive oil
3 tablespoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
¼ teaspoon smoked paprika
½ teaspoon ground cumin*
½ cup water
⅓ cup apple cider vinegar
1 cup apricot or peach preserves/jam
2 tablespoon honey
1 tablespoon molasses
1 teaspoon Worcestershire sauce
1 tablespoon brown sugar
½ teaspoon white ground pepper more or less for heat
1 teaspoon salt
Add water, apple cider vinegar, apricot jam, honey, molasses, Worcestershire sauce, brown sugar, salt, and pepper in a pot. Heat on low and mix slowly. Add all other ingredients after a few minutes. Simmer on low-medium heat for 15 minutes until thickened. Stir occasionally so as not to burn and stick. Remove from heat. Let cool. Makes about a pint.
I actually followed this recipe; measurements as listed. Don't know how all the chemistry works, but it makes a tasty sauce.

https://www.bbq-brethren.com/forum/showpost.php?p=4583898&postcount=1