Apricot BBQ sticky ribs from the Peak Season cookbook - Eat North

It’s no secret that many Canadians love to barbecue year-round, but we like to think of May long weekend as the unofficial beginning of the barbecue season, so if you haven’t already, now is the time to start grilling. 

And while there are plenty of great grilling options out there, there is nothing quite like the smoky aroma and fall-off-the-bone texture of a slowly-cooked rack of ribs. This simple, yet highly satisfying apricot BBQ sticky ribs recipe comes courtesy of the recently-released Peak Season cookbook. 

"The popularity and excellent PR of an August peach has cast a shadow on the poor apricot, which makes me believe that apricots are the most underrated fruit of Ontario," says author Deirdre Buryk in the recipe introduction. "Not only wonderful eaten fresh from the market but in a sticky barbecue sauce, an apricot will bring out the best of these grilled rib’s smoky flavours (which may have gone barely noticed otherwise)."

"Always, always, always pick a good-quality meat; your ribs will be as good as the farm the animals were raised on. I like to serve my ribs with a side of potatoes made however my guests like them," Buryk adds. "If you have time, marinate these ribs 1 day ahead of grilling—that 24 hours will make them even better."

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Apricot BBQ sticky ribs from the Peak Season cookbook - Eat North
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