Nothing says game time like eating meat off the bone. Though ribs take a long time to cook, most of the cooking is unattended.
In this recipe, the ribs get rubbed with a dry seasoning mixture, then slowly roasted until tender. They are finished with an easy glaze, then roasted until sticky, gooey, sweet-hot-and-tangy.
When deciding how much to cook, plan for 1 to 1 1/2 pounds per person. If desired, you can rub the ribs with the dry rub in advance, then refrigerate until ready to cook.
Apricot Chili Baby Back Ribs