Prep and walk away - ribs for an easy party

Nothing says game time like eating meat off the bone. Although 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 11/2 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

Start to finish: 2 to 21/2 hours (30 minutes active)

Servings: 6

For the rub:

2 tablespoons garlic powder

2 teaspoons dried thyme

2 tablespoons paprika

2 tablespoons sugar

4 teaspoons salt

1 teaspoon cayenne pepper

2 teaspoons ground black pepper

2 tablespoons dry mustard

For the ribs:

7 pounds baby back ribs

1/4 cup vegetable oil

For the glaze:

1 1/2 cup apricot jam

4 teaspoons red pepper flakes

2 teaspoons salt

2 tablespoons Dijon mustard

1/2 cup apple cider vinegar

Heat the oven to 325 F. Line 2 baking sheets with foil and set a rack over each.

To assemble the rub, in small

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