Spice-Roasted Ribs With Apricot Glaze

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1 teaspoon caraway seeds

2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)

1 tablespoon ground cumin

1 teaspoon garlic powder

2 tablespoons kosher salt

2 teaspoons freshly ground pepper

1/2 cup apricot preserves

1 tablespoon Dijon mustard

3 racks baby back ribs (7 pounds)

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