INGREDIENTS

• 3 pounds baby back ribs, cut into individual ribs
• 1/2 cup good apricot preserves
• 3 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 4 cloves garlic, smashed or split
• 4 stems rosemary, bruised (see Note #1)
• Sea salt and freshly cracked black pepper

PROCEDURE

1. Preheat the oven to 300 degrees F.
2. If you didn't have the butcher do it for you, cut the rack of ribs into individual ribs.
3. In a mini food processor, blend together the apricot preserves, vinegar, and oil until all the apricot chunks are smooth.
4. Place the blended marinade in a large zipperlock bag, and add the smashed whole garlic cloves, and the rosemary. Finally, add the ribs and squeeze the air out of the bag, and seal it. Massage the marinade into the ribs, turning them over to equally coat. Place in the refrigerator for an hour. Take them out of the fridge 15 minutes before you plan to use them, so they can come to room temperature.
5. Line a large rimmed baking sheet very well with aluminum foil, and spray the foil with nonstick cooking spray to be sure the ribs don't stick. Place the ribs in a single layer on the baking sheet. Season with salt and pepper.
6. Pour the marinade into a small saucepot, and bring to a boil. Then, pour the hot marinade over the ribs, and turn to coat.
7. Bake uncovered for 2.5 to 3 hours, turning every 30 to 60 minutes. Serve immediately. (see Note #2)

NOTES

1. To release the rosemary's flavor, you want to abuse it a little. Snap the twig in half, and rub the leaves a bit between your fingers to bruise them in order to release the oils of the herb, that will then infuse the marinade.
2. Optional, puree some more apricot preserves, and melt them in a small saucepan on medium heat on the stove. Use a pastry brush to paint the extra preserves onto the finished ribs to make them extra sticky and shiny.