It’s not often we get the chance to have a full-sized grill with us camping so we decided to take full advantage of the Zippo All-Terrain Grill and deliver our very first camp recipe on Camp Trend.
This recipe serves 4 and will take a total of six hours, but most of that time is the ribs sitting on the grill.
We’ve divided the instructions into three sections, Glaze, Rub, and Ribs. Stay close to the steps below and you’ll discover your new favorite ribs recipe.
1. That sweet apricot glaze
- olive oil
- 3 cups chopped onion
- 3 tablespoons minced garlic
- 1 cup apricot preserves
- 1 cup ketchup
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- Salt and pepper to taste
Sauté onion in olive oil over medium heat. When onion is nicely browned, make some room and add the garlic. Onion and garlic should be separate on the pan. Keep stirring garlic until it turns golden then mix them together. Add rest of the ingredients and simmer for 30 minutes. Stir frequently. Puree with an immersion blender. After it cools down, transfer to a jar. Close the lid only when it stopped steaming.
- 1/4 teaspoon salt per pound of ribs
- 1/4 cup smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon mustard seed powder
Mix all ingredients together, easy right?
3. The Ribs
- 2 racks of ribs (for this we used baby-back and prime ribs)
- 1 cup of apple juice
- spray bottle
- Couple handfuls of smoking wood
- Remove membrane from back of ribs and trim excess fat.
- Put on that rub nice and generous and let it sit for about 20-30 minutes before cooking.
- Heat up grill to 225°F.
- Add about 4 oz of smoking wood. When the wood starts smoking, ribs go in meaty side up.
- Spray ribs with apple juice every 30 minutes and continue to smoke for 2 hours.
- Remove smoking wood. Spray ribs generously with apple juice and wrap tightly in foil. Put them back in the grill for another 2 hours.
- To check if ribs are done, bend them, surface should split open easily. Thicker slabs will take longer to cook.
- Brush on glaze and put them back on the grill for about 15 minutes.
- Check the ribs – glaze should turn a nice deep mahogany color when done. Enjoy